Sichuan Peppercorn Lamb and Green Bean Stir Fry
Serves 2 large portions
Ingredients:
5 tablespoons high smoke point oil (grapeseed, safflower, avocado), divided
3/4 lb green beans, cleaned and cut into 1 - 1 1/4 inch pieces
Sea salt
1/4 white onion, sliced thinly (1/2 cup)
1 lb lean lamb sirloin, fat removed and sliced on a bias (1 1/4 inch long 1/4 inch wide)
1/4 cup cilantro, roughly chopped
Fresh cracked black pepper
5 tablespoons of Earthy Spicy Tingly
White rice for serving
Method:
1. In a large frying pan on high heat, heat 3 tablespoons of oil for 3-5 minutes until green beans sizzle when added to the pan. You can test with a green bean or two. Beans should be hissing and popping. Once the oil is heated, add all the green beans and cook for about 4 minutes, stirring once or twice. The goal is to get nice char spots on the outside without overcooking the inside. Season with salt and set beans aside in a small bowl.
2. Add the onions to the heated pan and cook 1-2 minutes. You just want them getting some color and softening slightly. Set aside in a separate bowl.
3. Add remaining oil then add the lamb to the pan. Make sure every piece is making contact with the bottom. Sear 1-2 minutes then flip and cook till both sides are nicely browned (about 3-4 minutes total). Season with salt and fresh cracked black pepper.
4. Lower the heat to medium and add back in the onions. Add in Earthy Spicy Tingly and cook about 2 minutes, tossing and allowing the sauce to thicken.
5. Add the green beans and start stirring/tossing vigorously. The goal is to get the sauce to cling to the beans. Cook for 1-2 minutes more until the sauce is mixed in with the ingredients.
6. Transfer to a plate and garnish with cilantro. Serve with white rice and eat immediately.
Contributed by: Many Kitchens