Beijing Shuan Yang Rou

Ingredients

• 1 lb lamb leg or shoulder, thinly sliced
• 6 cups water
• 2 stalks scallions, sliced
• 1 inch piece ginger, sliced
• 3 tbsp chili oil
• 2 tbsp soy sauce
• 2 tbsp sesame paste
• 1 tsp salt

Instructions

1. 1

   In a large pot, bring the 6 cups water to a rolling boil over high heat. Add the 2 sliced scallions and 1 inch sliced ginger, then reduce heat to medium and simmer for 5 minutes to infuse the broth.

2. 2

   While the broth simmers, prepare the dipping sauce: in a small bowl, whisk together the 3 tbsp chili oil, 2 tbsp soy sauce, 2 tbsp sesame paste, and 1 tsp salt until smooth. Set aside.

3. 3

   Using a slotted spoon or tongs, dip the 1 lb lamb slices into the simmering broth in small batches. Cook until the lamb turns from pink to brown and is just cooked through, about 30-60 seconds per batch.

4. 4

   Remove the cooked lamb from the broth and transfer to a serving plate. Repeat with the remaining lamb, keeping the broth at a gentle simmer.

5. 5

   Serve the hot lamb immediately with the prepared dipping sauce on the side. For extra flavor, stir a spoonful of the hot broth into the sauce before dipping.

6. 6

   Enjoy the lamb as you cook it at the table, dipping each piece into the sauce and savoring the tender, spicy bites.

Tools you’ll need

• Large pot
• Slotted spoon or tongs
• Small bowl
• Whisk
• Serving plate

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