Lamb Slivers in Pungent Sauce
Submitted by hcullop
Lamb slivers in pungent sauce: velveted lamb flash-fried then tossed with red bell pepper, scallions, ginger, and a tangy soy-vinegar glaze. Classic Chinese wok cooking at its sharpest.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsLamb in a Chinese wok might sound unexpected, but it’s a northern Chinese tradition, where the meat’s richness stands up beautifully to the punchy aromatics of ginger, garlic, and rice vinegar.
The technique here is velveting. Lamb slivers get a quick rub with cornstarch and sherry, which forms a silky protective coat when they hit hot oil. The starch browns, the meat stays juicy, and the slivers finish tender instead of tough.
The “pungent” in the name comes from the finishing sauce: stock, soy, sugar, and a hit of cider vinegar that sharpens everything into focus. The vinegar is what keeps this from tasting like any other stir-fry.
Timing is everything once the wok is hot. Red bell pepper and scallions go in first for just 30 seconds, garlic and ginger chase them, and then the sauce hits before anything has a chance to soften past crisp. Then lamb back in, a quick toss, and out.
Chef Tips
- Slice the lamb against the grain and as thin as you can manage. Partially freezing the meat for 20 minutes makes it easier to shave paper-thin.
- Test oil temperature with a dry wooden chopstick. Steady bubbles around it means you’re ready to fry.
- Have every ingredient prepped and within arm’s reach before the wok gets hot. Stir-frying rewards mise en place and punishes hesitation.
Variations
- Swap lamb for flank steak or beef sirloin for a milder take.
- Add dried red chiles with the garlic for a Szechuan-style heat.
- Finish with a drizzle of sesame oil for extra aroma.
Ingredients
Directions
Cut lamb across grain in slivers.
In bowl, sprinkle lamb with salt and cornstarch; rub into meat; add sherry.
Marinate lamb for 15 minutes.
Trim and cut scallions. Halve, core and slice bell pepper into slivers to match lamb.
Combine stock, soy sauce, sugar and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil).
Fry lamb slivers briefly, until coating of starch begins to brown.
Remove to strainer and reserve.
Remove oil from wok and save.
Wash wok.
Return wok to high heat.
Add 2 tablespoon oil to very hot wok. When oil starts to smoke, add scallions and bell pepper.
Stir-fry for 30 seconds; add garlic and ginger.
Keep stir-frying. When pepper turns bright green, add stock mixture.
Stir until liquid boils and reduces slightly. Add lamb.
Stir-fry until lamb is hot.
Serve.
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