Entree: China – Gansu – 甘肃炒羊肉 ➤ Gānsù chǎo yángròu (Stir-fried, cumin-scented lamb with dried chilies and scallions typical of northwest China)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless lamb leg or shoulder, trimmed and thinly sliced across the grain
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1/2 tsp (3 g) fine salt, divided
- 2 tbsp (30 ml) vegetable oil or other neutral high-heat oil
- 1 tbsp (8 g) whole cumin seeds
- 1 tsp (2 g) ground cumin
- 6–8 dried red chilies, halved and seeded if desired
- 3 cloves (approx. 5/16 oz (9 g)) garlic, thinly sliced
- 1 inch (approx. 15 g) ginger, julienned
- 4 scallions, white and light-green parts sliced on the diagonal (approx. 2 7/8 oz (80 g))
- 1/2 tsp (2 g) sugar
- 1 tbsp (15 ml) light soy sauce (for finishing)
- 1 tsp (5 ml) black vinegar or rice vinegar (optional)
- 2 tbsp (8 g) fresh cilantro leaves for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) boneless lamb leg or shoulder, trimmed and thinly sliced across the grain
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Shaoxing wine or dry sherry
- 1/2 tsp (3 g) fine salt, divided
- 2 tbsp (30 ml) vegetable oil or other neutral high-heat oil
- 1 tbsp (8 g) whole cumin seeds
- 1 tsp (2 g) ground cumin
- 6–8 dried red chilies, halved and seeded if desired
- 3 cloves (approx. 9 g) garlic, thinly sliced
- 1 inch (approx. 15 g) ginger, julienned
- 4 scallions, white and light-green parts sliced on the diagonal (approx. 80 g)
- 1/2 tsp (2 g) sugar
- 1 tbsp (15 ml) light soy sauce (for finishing)
- 1 tsp (5 ml) black vinegar or rice vinegar (optional)
- 2 tbsp (8 g) fresh cilantro leaves for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toss the sliced lamb with cornstarch, 1 tbsp (15 ml) soy sauce, Shaoxing wine, and 1/4 tsp (1.25 ml) salt; let marinate 15–20 minutes while preparing aromatics.
2. Heat a dry wok over medium-high heat; add cumin seeds and toast 30–60 seconds until fragrant, then remove and crush lightly in a mortar or with the back of a spoon. Return crushed seeds to the wok.
3. Increase heat to high, add vegetable oil, and when shimmering add dried chilies; stir-fry 20–30 seconds until they darken but do not burn.
4. Add garlic and ginger, stir 10–15 seconds, then add the marinated lamb in a single layer; do not overcrowd—cook in two quick batches if needed. Stir-fry rapidly until the lamb is browned and nearly cooked through, about 2–3 minutes per batch.
5. Return all lamb to the wok, sprinkle ground cumin, remaining 1/4 tsp (1.25 ml) salt, and sugar; add light soy sauce and a splash of vinegar if using, tossing to combine and coat evenly.
6. Add scallions and toss 15–30 seconds just until scallions are bright and slightly softened; remove from heat.
7. Taste and adjust seasoning. Garnish with cilantro if desired and serve immediately with steamed rice or hand-pulled noodles.

1. Toss the sliced lamb with cornstarch, 1 tbsp soy sauce, Shaoxing wine, and 1/4 tsp salt; let marinate 15–20 minutes while preparing aromatics.
2. Heat a dry wok over medium-high heat; add cumin seeds and toast 30–60 seconds until fragrant, then remove and crush lightly in a mortar or with the back of a spoon. Return crushed seeds to the wok.
3. Increase heat to high, add vegetable oil, and when shimmering add dried chilies; stir-fry 20–30 seconds until they darken but do not burn.
4. Add garlic and ginger, stir 10–15 seconds, then add the marinated lamb in a single layer; do not overcrowd—cook in two quick batches if needed. Stir-fry rapidly until the lamb is browned and nearly cooked through, about 2–3 minutes per batch.
5. Return all lamb to the wok, sprinkle ground cumin, remaining 1/4 tsp salt, and sugar; add light soy sauce and a splash of vinegar if using, tossing to combine and coat evenly.
6. Add scallions and toss 15–30 seconds just until scallions are bright and slightly softened; remove from heat.
7. Taste and adjust seasoning. Garnish with cilantro if desired and serve immediately with steamed rice or hand-pulled noodles.