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1
Place the lamb on a cutting board and slice it into strips as thin as you can manage using a sharp 8- to 10-inch chefs knife.
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2
(Chilling the meat beforehand will make it easier to slice; place the package from your butcher in the freezer for 20 minutes.)
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3
If the strips are wider than 1/2-inch, stack them a few at a time and cut lengthwise in half.
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4
Mix all the marinade ingredients well in a medium bowl and then toss the meat with it, coating thoroughly.
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5
Its best to allow this to sit overnight, covered, in your fridge, but if you dont have time, let it marinate, uncovered, at room temperature for 1 hour.
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6
Heat a large wok or skillet over high heat until smoking hot.
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7
Add 1 tablespoon of oil, then add the chiles and peanuts if using and let them sizzle until they start to blister and take on color.
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8
Add the meat and stir-fry until just cooked with some browning, about 2 minutes.
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9
If you need to add more oil to make the browning happen, then add a little more now and cook for 1 minute longer.
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10
Use a spoon to pull the meat and chiles out of the pan and onto a waiting plate.
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11
Add more oil to your wok and get it very hot before adding the scallions.
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12
Stir-fry the scallions just until they turn bright green, about 2 minutes.
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13
Return the meat and chiles to the pan and toss for a few moments longer, just until everything is hot but not so long that the scallions get mushy, about a minute or less.
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14
Serve immediately over rice.
