Lamb in bean sauce
4 servings
25 minutes
Lamb in bean sauce is a vibrant dish of Pan-Asian cuisine that combines the rich spicy notes of soy sauce, the sweetness of sake, and the heat of chili peppers. Its roots trace back to the traditions of Eastern culinary schools where meat is marinated to unlock maximum flavor depth. Thinly sliced lamb absorbs the aromatic marinade and is then stir-fried with bean sauce and ginger, creating a complex, layered taste. Onions and bell peppers add fresh, sweet accents that balance the dish's spiciness. A side of rice or egg noodles with napa cabbage further enhances the recipe's gastronomic sophistication. This dish is perfect for a festive dinner or for those looking to explore the rich world of Pan-Asian gastronomy.
1
Slice the lamb into thin pieces. Mix soy sauce, sugar, and sake, chop the chili pepper, add it to the marinade, and let the lamb sit in it for three hours.
- Boneless leg of lamb: 800 g
- Soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Sake: 50 ml
- Chili pepper: 1 piece
2
Slice the red onion into half rings and the bell pepper into thin strips.
- Red onion: 1 head
- Bell pepper: 2 pieces
3
Heat a pan with vegetable oil, fry the bean sauce and thinly sliced ginger in it.
- Vegetable oil: 50 ml
- Yellow bean sauce: 2 tablespoons
- Ginger root: 20 g
4
Add pieces of marinated lamb and fry for three to four minutes, then add onion and bell pepper. Fry for another three to four minutes, remove from heat, and serve immediately.
- Boneless leg of lamb: 800 g
- Red onion: 1 head
- Bell pepper: 2 pieces
5
You can make an additional side dish. Of course, it's easiest to stick with plain boiled rice, and that would be great. But you can take the effort to boil 300 grams of thin egg noodles, finely chop some napa cabbage and lightly sauté it in a mixture of soy sauce, vegetable oil, and cumin, mix it with the noodles, and then serve it with lamb.
- Soy sauce: 1 tablespoon
- Vegetable oil: 50 ml
