Beijing-Style Scallion Lamb Stir Fry

Name: Beijing-Style Scallion Lamb Stir Fry
Total time: 25 min
Yield: 2 servings
Cuisine: Northern Chinese Snack
Ingredients: boneless lamb leg, thinly sliced against the grain; large scallions (‘jing cong’), cut into 5-cm batons; Shaoxing wine; white pepper, freshly ground; neutral oil (e.g., peanut or canola)

京葱爆羊肉 · jīng cōng bào yáng ròu

家庭快手版 · Home version: Family version uses thinly sliced leg of lamb (not expensive cuts), marinated only with Shaoxing wine and white pepper — no soy or sugar. The scallions are thick-cut and cooked until just softened, preserving crunch and aroma.

My uncle in Beijing’s Xidan neighborhood ran a tiny stall where he’d slice lamb on a marble counter while shouting orders — his secret was slicing against the grain *after* freezing for 20 minutes, so every bite stayed tender.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy

Ingredients

boneless lamb leg, thinly sliced against the grain羊腿肉（逆纹切薄片）🛒 local250 g
large scallions (‘jing cong’), cut into 5-cm batons大葱（京葱，切5厘米段）🛒 local200 g
Shaoxing wine绍兴黄酒🏮 asian15 ml
white pepper, freshly ground白胡椒粉（现磨）🛒 local2 g
neutral oil (e.g., peanut or canola)无味植物油（如花生油或菜籽油）🛒 local25 ml

boneless lamb leg, thinly sliced against the grain: Freeze 20 min before slicing for clean, thin cuts. Substitute with beef sirloin if lamb unavailable — adjust cook time to 45 sec/side.

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Instructions

1Toss lamb slices with Shaoxing wine and white pepper. Marinate 10 minutes at room temperature.
酒椒腌肉
🔍 Look for 10分钟 · 10 minutes
Visual: 肉丝表面微润不淌水Meat fibers appear slightly moistened but not wet
You know it's right when: 酒气由冲转柔Faint alcohol aroma becomes mellow
2Heat wok over high heat until very hot. Add oil and swirl. Add lamb in single layer; sear 45 seconds without stirring until lightly browned.
单层定焦
🔍 Look for High heat 45秒 · 45 seconds
Visual: 羊肉边缘呈金褐色，渗出清亮汁液Lamb develops golden-brown edges and releases clear juices
You know it's right when: 滋啦声由尖转沉、趋于稳定Sizzling sound deepens and steadies
3Flip lamb and cook 30 seconds more. Transfer to a plate — do not wash wok.
锅留余香
🔍 Look for High heat 30秒 · 30 seconds
Visual: 羊肉基本不透明，中心微粉Lamb is mostly opaque with slight pink center
You know it's right when: 边缘微卷，自然离锅Edges curl slightly and separate cleanly
4Reheat same wok over high heat. Add scallions; stir-fry 60 seconds until edges turn translucent and fragrance blooms.
爆香京葱
🔍 Look for High heat 60秒 · 60 seconds
Visual: 葱段边缘变软，芯部仍脆、翠绿鲜活Scallion edges soften but centers remain crisp and bright green
You know it's right when: 葱香骤然爆发——辛冽中带清甜Aroma intensifies sharply — sharp, green, and sweet
5Return lamb to wok. Toss continuously for 20 seconds until fully heated and evenly mixed. Serve immediately.
回锅快拌
🔍 Look for High heat 20秒 · 20 seconds
Visual: 羊肉油润微亮，葱段翠绿不暗Lamb glistens with light oil sheen; scallions retain vivid green hue
You know it's right when: 锅气连绵不断：烟熏感、咸鲜味与葱香交织Wok emits continuous ‘wok hei’ — smoky, savory, and aromatic

Tips

· Slice lamb *against* the grain after brief freezing — this is non-negotiable for tenderness.
· Use only the white and light-green parts of scallions; dark green tops are too fibrous for stir-fry.
· Do not overcrowd the wok — cook in batches if doubling the recipe.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection