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This spicy Szechuan-style dish is boldly flavored with earthy cumin and Szechuan peppercorns that make your mouth tingle pleasantly. If you're not a lamb fan, you can use beef sirloin instead. Toasting the cumin seeds and peppercorns draws out their essential oils and makes their aroma and flavor more intense.

This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 3/4 cup rice and 1 cup meat and vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat rice according to package directions. Set aside; keep warm.

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  • Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

  • Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

  • Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.

Nutrition Facts

418 calories; fat 14g; saturated fat 5g; protein 25g; carbohydrates 50g; fiber 6g; sugars 5g; sodium 636mg.
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