Ingredients:
- white rice
- 1/4 onion
- 3/4 lb long beans
- 1 lb of nice, lean piece of lamb (not shank). I used lamb sirloin.
- sea salt
- cilantro
- high smoke point oil (grapeseed, safflower, avocado)
- fresh cracked black pepper
- 4-6 tbsp of EARTHY SPICY TINGLY
Prep:
Cook white rice. Peel and thinly slice the onion. Set aside. Wash the long beans and cut off the ends if they look tough. Cut long beans into 1 - 1 1/4 inch matchsticks. Set aside on paper towels to dry. Trim lamb of any big pieces of fat. Slice the lamb on a bias for nice thin pieces roughly the same length as the long beans. After done slicing, set aside in a bowl and season with salt. Roughly chop a handful of cilantro.
Cook:
Get a pan screaming hot with just barely enough oil to coat the bottom. Add long beans. The goal is to get nice char spots on the outside without overcooking the inside which makes a super hot pan essential. If they start hissing and popping then your oil is hot enough. Toss occasionally. Taste, it should still taste raw with nice bit of smoky char on the outside. Season with salt and set beans aside.
Add the onions. Just getting some nice color and taking the sharp edge off of the raw onion. Set aside.
Add enough oil so that it will move from side to side if you tilt the pan ( a couple tbsp). Add the lamb to the pan. Make sure every piece is making contact with the bottom. Sear for 3-4 minutes. The goal is to get nice dark brown color on the bottom. Flip and leave on second side for 2-3 minutes. Season with salt and fresh cracked black pepper and set aside.
Note: read the rest of the steps together because it's going to move quickly.
Lower the heat to mid. Reintroduce the lamb and the onions. Add EARTHY SPICY TINGLY. It will look saucier than you expected- don't worry. If it doesn't look saucy then add more EST. Stir and let that come together for 2-3 minutes. Add the long beans and start stirring/tossing vigorously. The goal is to get the EST to cling to the long beans so the more tossing the more coverage. After tossing a bunch you shouldn't see much, if any, loose sauce. It should almost all be clinging to the ingredients.
Transfer to a plate. Garnish with cilantro. Serve with white rice and eat immediately.