Stir-Fried Peking Lamb with Peppers and Green Beans

Name: Stir-Fried Peking Lamb with Peppers and Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dry sherry or rice wine; 5 teaspoons soy sauce; 1 1/2 teaspoons cornstarch; 1/2 pound boneless leg of lamb, cut into thin strips; 3 tablespoons hoisin sauce; 1 1/2 tablespoons rice vinegar; 1 teaspoon chile-garlic paste; 1/2 teaspoon sugar; 2 1/2 tablespoons vegetable oil; 2 large garlic cloves, minced; 6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups); 1/2 medium onion, thinly sliced; 1 small red bell pepper, thinly sliced; 1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise

Servings: persons

1 tablespoon dry sherry or rice wine
5 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1/2 pound boneless leg of lamb, cut into thin strips
3 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 teaspoon chile-garlic paste
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
2 large garlic cloves, minced
6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 medium onion, thinly sliced
1 small red bell pepper, thinly sliced
1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise

1
In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch.
2
Add the lamb and stir to coat.
3
In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
4
In a wok, heat 2 tablespoons of oil over high heat until smoking.
5
Add the garlic; stir-fry until fragrant, 15 seconds.
6
Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
7
Add the remaining 1/2 tablespoon of oil to the wok.
8
Add the beans and stir-fry until crisp-tender, about 4 minutes.
9
Add the onion and cook until softened, 2 minutes.
10
Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes.
11
Add the hoisin-vinegar sauce to the wok and cook just until bubbling.
12
Return the lamb to the wok and stir-fry until heated through.
13
Transfer to a platter and serve.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon dry sherry or rice wine, 5 teaspoons soy sauce, 1 1/2 teaspoons cornstarch, 1/2 pound boneless leg of lamb, cut into thin strips, and more.

Yes, Stir-Fried Peking Lamb with Peppers and Green Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!