Ingredients:

  • 1 lb lamb sirloin or leg, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp cornstarch
  • 1 tbsp neutral oil
  • 2 tbsp toasted cumin seeds, coarsely crushed
  • 1 tsp red chili flakes
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/4 tsp white pepper
  • 2 tbsp neutral oil
  • 1 medium white onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2 scallions, cut into 2-inch lengths
  • 1 tsp sesame oil

Instructions:

  1. Slice the lamb into thin, bite-sized strips against the grain. Combine the meat with soy sauce, rice wine, cornstarch, and oil. Toss until coated and let rest for 20 minutes.
  2. Heat 2 tbsp of neutral oil in a wok over medium-high heat until shimmering. Add sliced onions and stir-fry for 2 minutes until translucent.
  3. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
  4. Increase heat to high. Spread the marinated lamb in a single layer across the pan and sear undisturbed for 60–90 seconds to develop a crust.
  5. Stir-fry the lamb for another 2 minutes until just cooked through.
  6. Sprinkle the spice mix (cumin, chili flakes, salt, sugar, and white pepper) evenly over the meat. Toss rapidly for 30 seconds to toast the spices.
  7. Fold in the scallions and drizzle with sesame oil. Remove from heat immediately.