Cong-bao Yang-rou – The north of China, especially Mongolia, is famous for its mutton dishes. The country’s capital of Beijing known as “the mutton city of China”. This recipe includes a dash of cumin, which is added to the famous grilled and stir-fried lamb cumin dishes of Hunan.

Cong-bao Yang-rou – Mongolian Shredded Lamb with Scallions

The combination of lamb and scallion is one of those inspired pairs like peanut butter and jelly. It takes no time to make and is a perfect mid-week dinner that everyone will love. The addition of cumin adds a subtle complexity to what is a fairly straight foward dish. Serve with white rice.

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Course: Brunch, Lunch

Cuisine: Chinese, Northern China, Peking

Prep Time: 5

Cook Time: 5

Marinate: 15

Total Time: 25

Servings:

Author: My Hungry Traveler

Equipment

Ingredients

1 lb Boneless lamb, shoulder or leg (Sub: flank steak)
1 cup Peanut oil
2 tbsp Shaoxing rice vinegar
2 oz Cornstarch + 1 tbsp for slurry)
1 tsp Kosher salt, divided
1½ tsp Ground cumin
1 tsp Pepper: black, sichuan, or cayenne
½ tsp White pepper
1 tbsp Soy sauce
1 tsp Sugar
1 Egg white
8 oz Scallions, tips removed and cut into 2-inch lengths
2 cloves Garlic, sliced thin
1 tsp Toasted sesame oil

US Customary – Metric

Instructions

Prep – Slice lamb against the grain into 2 x ¼-inch slices. Either leave slices of stack slices and cut into ¼-inch shreds. In a bowl, mix lamb shreds with cornflour, cumin, pepper, ½ tsp salt, rice wine, and egg white. Toss and marinate on the counter for at least 15 minutes.
Make cooking sauce by combining soy sauce, white pepper, ½ tsp salt, and sugar in a small bowl. In a small bowl, mix 1 tsp cornflour with 2 tbsp of water to make a slurry.
Cook – Heat peanut oil in a wok over high heat until smoking. Add lamb and stir-fry, separating shreds, for about 2 minutes. Transfer with a slotted spoon to a paper towel lined plate to drain. Pour out all but 1 tbsp of oil.
When wok is hot again, add scallion and garlic and stir-fry for 30 seconds. Add the reserved cooking sauce and bring to boil. Add the slurry and mix a little until sauce thickens, about 1 minute. Put lamb back into the wok and stir-fry until reheated. Remove to a serving dish and drizzle sesame oil over. Serve with white rice.