Can I make this dish less spicy?
Yes, simply reduce or omit the red pepper flakes and Sichuan peppercorns to your preference.
LUNCH
Spicy Cumin Lamb Stir-Fry with Colorful Peppers and Onions
Experience the bold flavors of Sichuan cuisine with this dynamic cumin lamb stir-fry. Succulent pieces of lamb are quickly cooked with fragrant cumin, vibrant bell peppers, and sweet onions, creating a dish that's both aromatic and satisfying. It's an ideal choice for a quick, flavorful lunch or a weeknight dinner.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the lamb strips with soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 15 minutes.
02
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the bell peppers and onion, stir-fry for 3-4 minutes until slightly tender-crisp. Remove vegetables from the wok and set aside.
03
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the marinated lamb in a single layer and stir-fry for 3-5 minutes until browned and cooked through. Do not overcrowd the pan; cook in batches if necessary.
04
Push the lamb to one side of the wok. Add the minced garlic, grated ginger, ground cumin, ground Sichuan peppercorns, and red pepper flakes to the empty side. Stir-fry for 30 seconds until fragrant.
05
Combine the aromatics and spices with the lamb. Return the stir-fried bell peppers and onions to the wok. Add salt and black pepper.
06
Toss everything together for 1-2 minutes to ensure all ingredients are well combined and heated through. Serve immediately.
About This Recipe
Experience the bold flavors of Sichuan cuisine with this dynamic cumin lamb stir-fry. Succulent pieces of lamb are quickly cooked with fragrant cumin, vibrant bell peppers, and sweet onions, creating a dish that's both aromatic and satisfying. It's an ideal choice for a quick, flavorful lunch or a weeknight dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra tenderness, slice the lamb against the grain. Toasting and grinding your own Sichuan peppercorns will yield a more potent and aromatic flavor. Adjust the red pepper flakes to your preferred spice level.
Easy Substitutions
Beef sirloin or flank steak can be used instead of lamb. For a milder flavor, omit the Sichuan peppercorns. Any color bell pepper can be used. For a vegetarian option, use firm tofu or tempeh.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve this Sichuan Cumin Lamb with steamed white rice or brown rice. It also pairs wonderfully with a side of simple stir-fried greens like bok choy or gai lan. For a lighter meal, serve it over a bed of quinoa or alongside a crisp cucumber salad.
Common Mistakes
Overcrowding the wok: This lowers the temperature and steams the meat and vegetables instead of stir-frying them, leading to a less flavorful and crisp texture. Cook in batches if your wok isn't large enough. Overcooking the lamb: Lamb cooks quickly; remove it from the heat as soon as it's done to prevent it from becoming tough. Not toasting Sichuan peppercorns: Toasting them briefly in a dry pan before grinding enhances their aroma and numbing quality. Using pre-ground cumin that has lost its potency: Freshly ground cumin has a much stronger flavor. Skipping the marinade: The marinade helps tenderize the lamb and infuse it with flavor.
Frequently Asked Questions
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine used in cooking. It adds depth and complexity to dishes. Dry sherry is a common substitute.
Can I prepare this ahead of time?
You can marinate the lamb and chop the vegetables a day in advance. However, for the best texture and flavor, stir-fry just before serving.
MORE TO KNOW
The key to a successful stir-fry is high heat and not overcrowding the pan. This ensures that ingredients sear and caramelize rather than steam. Prepare all your ingredients (mise en place) before you start cooking, as the process moves very quickly. The 'ma la' (numbing and spicy) sensation from Sichuan peppercorns is a signature of this cuisine; if you're new to it, start with a smaller amount and adjust to your taste.
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