Kimchi and Tender Lamb Strips Stir-Fry 泡菜炒羊肉條

Mister at home doesn't like the taste of lamb, so this entire plate of spicy stir-fry is going to be in my belly only. Can't let this chance slips through, especially I've been toning down the spicy and sour seasonings for the family. This time, I'm going to make it extra spicy tailored solely to my own liking.

Kimchi and tender lamb strips stir-fry 泡菜炒羊肉條 - 

Ingredients?

• 180 grams tender lamb strips
• 6 tablespoons Korean kimchi
• 1 stalk scallion
• 1/2 onion
• 2 garlic cloves
• 2 red chilies
• 1 to 2 tablespoons preferred cooking oil
• 1 tablespoon Chinese rice cooking wine
• 1 teaspoon spicy fermented bean paste 辣豆瓣醬
• 1/4 teaspoon sugar

How?

If you can't find tender lamb strips, substitute with lamb slices instead. You can also slice a chunk of lamb into strips but pay attention to the cut used. Many parts of lamb can be very hard to chew especially when used in a stir-fry dish. Put that in mind, the safest option might be lamb slices instead. 

Use about 1 tablespoon of rice cooking wine to massage the lamb and set aside for later use.

Peel and slice the garlic cloves. Peel and slice the onion. Destem and chop the red chilies. Destem and section the scallion, separate the white and green parts.

Use a non-stick pan and drizzle about 1 to 2 tablespoons of oil to evenly coat the bottom. Turn to medium high heat and add in the onion along with white section of the scallion. Sear till the scallion turn slightly browned.

Add in garlic and red chilies, give it a quick stir and cook for about 30 seconds or less. Transfer the lamb over along with any remaining rice cooking wine. Cook till most of the lamb turned color, like about to cook through.

Add in 1 teaspoon of spicy fermented bean paste, 1/4 teaspoon of sugar, and about 6 tablespoons of kimchi. Give it a quick mix, continue to cook 1 to 2 minutes.

Right before plating, add in the green section of the scallion and give it a few mixes. Don't cook too long so that the scallion lost its green color. Transfer to serving plate.

Even though I only added two red chilies here, but these were the devilish kind, small but packed with fiery power. On top of that, the sour kimchi also kicked it, up the entire dish a notch.

As I happily enjoyed the kimchi and lamb stir-fry all by myself, I still managed to prep another mild ground meat stir-fry dish for the Mister. Too sad if he just sits there and watch me eat, right?

Extended reading:

• Kimchi grilled cheese sandwich