Beijing Scallion - Fried Lamb

Beijing Scallion - Fried Lamb is a classic Northern Chinese dish, highlighting the natural flavors of tender lamb and scallions. Lamb tenderloin or hind leg meat is commonly used, sliced thinly and marinated with cooking wine, light soy sauce, and starch to make it more tender and flavorful. Cut scallions diagonally into sections and set aside. Heat an appropriate amount of oil in a pan to 70% - 80% heat, add the marinated lamb slices and stir - fry quickly. Once the lamb changes color, add the scallion sections and continue to stir - fry. The scallions release their unique aroma under high heat, blending perfectly with the freshness of the lamb. Then season with salt, sugar, and white pepper powder, and stir - fry evenly before serving. This dish emphasizes precise cooking time to keep the lamb juicy and tender. With an appealing appearance, the lamb slices are tender and smooth, while the scallions are sweet with a hint of spiciness. The combination creates a harmonious flavor, blending the rich meaty taste of lamb with the fresh scent of scallions. It’s a simple yet flavorful home - cooked dish and a popular item on restaurant menus in Beijing, beloved by diners.