Beijing Sizzling Lamb Hot Plate
Tender lamb and crisp vegetables sear on a screaming-hot cast iron plate, finished with a savory-spicy sauce and fresh aromatics. Restaurant-style drama and flavor in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb lamb loin or leg, boneless
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon chili flakes or fresh red chili, minced
- 3 clove garlic cloves, minced
- 4 stalk scallions, sliced thinly
- 2 tablespoon olive oil
Instructions
- 1
Place the lamb on a cutting board with the long grain running left to right. Slice against the grain (cutting crosswise) into 1/8-inch-thick pieces, as thin as deli meat—this ensures tender, quick-cooking slices.
- 2
Pat the lamb slices dry with a clean kitchen towel or paper towels—this prevents them from steaming and allows them to sear crisply.
- 3
Pour the soy sauce, rice vinegar, sesame oil, chili flakes, and minced garlic into a small bowl and stir together until uniform. Set the sauce bowl within arm's reach of the stove.
- 4
Scatter the sliced scallions onto a serving plate and place it next to the stove—you'll add the seared lamb directly onto this plate.
- 5
Place a 10-inch cast iron skillet or heavy stainless-steel pan directly on a burner set to high heat and leave it untouched for 3–4 minutes until it is smoking slightly and the surface looks hazy.
- 6
Pour 1 tablespoon of olive oil into the center of the hot pan—it should shimmer and slide instantly when you tilt the pan, about 10 seconds.
- 7
Working quickly, lay half the lamb slices in a single layer across the pan, spacing them so they touch the hot surface without overlapping—they will stick at first, which is normal.
- 8
Leave the lamb untouched for exactly 90 seconds until the underside turns deep brown and releases easily from the pan when you slide a thin spatula underneath.
- 9
Flip each slice and sear the second side for 45 seconds until it takes on a golden-brown color, then transfer all pieces to the waiting plate with scallions.
- 10
Wipe out the pan with a dry paper towel and return it to high heat for 30 seconds, then add the remaining 1 tablespoon of oil and repeat steps 7–9 with the second batch of lamb.
- 11
Pour the prepared sauce over all the seared lamb and scallions on the plate, then place the screaming-hot empty pan underneath—the residual heat keeps the plate sizzling as you carry it to the table.
- 12
Toss the lamb, scallions, and sauce together gently using two forks, then serve immediately while the plate is still hot and the lamb is warm and tender.
Tools you’ll need
- 10-inch cast iron skillet or heavy stainless-steel pan
- cutting board
- sharp chef's knife
- small mixing bowl
- thin metal spatula
- serving plate
- paper towels
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