Scallion Lamb (Cong Bao Yang Rou)
Local name: 葱爆羊肉
In short: Thin slices of lamb flash-fried over fierce heat with plenty of scallions, garlic and a splash of black vinegar, a Beijing and Shandong favorite. It takes about 31 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 6 min
- Resting
- 15 min
- Total
- 31 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 285 kcal
Cong bao yang rou is a northern Chinese dish made in minutes at very high heat. Paper-thin lamb slices and chunky scallions hit a smoking wok together and are tossed with soy sauce and a splash of vinegar. The word bao means to flash-fry, and it describes the loud sizzle you should hear. The warm, savory scent comes from the scallions, which are used generously. Serve it with rice or steamed bread.
Instructions
- Put the lamb in the freezer for 20 minutes to firm it up, then slice it thinly across the grain. Mix with the soy sauce, wine, cornstarch, pepper, sesame oil and water and leave for 15 minutes.
- Stir the sauce ingredients together in a small bowl. Have the scallions and garlic ready beside the stove.
- Heat a wok over high heat until it smokes. Add 1 tablespoon of oil, then the lamb in a single layer, and leave it for 20 seconds. Stir-fry for about 1 minute until browned and no longer pink, then remove to a plate.
- Add the remaining oil, then the garlic for 10 seconds. Add the scallions and stir-fry for 30 seconds until they start to wilt but stay bright.
- Return the lamb to the wok. Pour the sauce around the rim of the wok so it sizzles, and toss for 20 seconds. Serve at once with rice or steamed bread.
Tips
- Pre-sliced lamb sold for hot pot at Asian grocery stores works perfectly and saves you the slicing. For a Xinjiang-style twist, add 1/2 teaspoon of ground cumin and a pinch of chili flakes.
- Cook in one batch only. A crowded wok loses heat and the lamb steams and turns gray instead of browning.
Questions and answers
How do I reduce the gamey taste of lamb?
Trim off excess fat, use young lamb if possible, and keep the wine and plenty of scallions in the recipe. Cooking quickly over high heat also helps.
Can I use beef instead of lamb?
Yes. Flank steak or sirloin sliced thin cooks in the same way, with the same marinade and sauce.
What should I serve with scallion lamb?
Steamed rice, plain steamed buns or scallion pancakes, with a simple green vegetable and a light soup such as seaweed egg drop soup.
How long does it take to make Scallion Lamb (Cong Bao Yang Rou)?
About 31 min in total: 25 min of preparation and 6 min of cooking.
How many calories are in Scallion Lamb (Cong Bao Yang Rou)?
About 285 kcal per serving, with 21 g of protein, 7 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 7 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
