Ingredients:

  • 1 lb ground lamb
  • 1 tbsp neutral oil
  • 8 oz fresh green beans, trimmed and halved
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, sliced into 1-inch pieces
  • 2 red chilies, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp ground cumin
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, ground cumin, cornstarch, and water. Whisk until the cornstarch is fully dissolved and set aside.
  2. Ensure green beans are completely dry to ensure they sear rather than steam.
  3. Heat the neutral oil in a wok over high heat until shimmering. Add the ground lamb, spreading it in an even layer.
  4. Let the meat sit undisturbed for 3 minutes to develop a deep brown, mahogany-colored crust.
  5. Use a spatula to break the lamb into pea-sized crumbles. Continue cooking until the lamb is browned and crispy.
  6. Carefully tilt the wok and spoon out excess rendered fat, or transfer the meat to a strainer for 30 seconds to remove excess grease.
  7. Add the green beans to the wok and sauté over high heat until crisp-tender.
  8. Stir in the minced garlic, grated ginger, sliced scallions, and red chilies, cooking for another 1-2 minutes until aromatic.
  9. Pour in the prepared cumin glaze and toss rapidly over high heat until the sauce thickens and coats the lamb and vegetables in a glossy mahogany glaze.