Szechuan Lamb with Peppers and Spinach
Elevate your weeknight dinner with this fiery and aromatic Szechuan Lamb with Peppers and Spinach! Tender slices of marinated lamb are infused with bold flavors from Szechuan peppercorns, dried chilies, and a rich chili bean paste, creating a dish that delivers the perfect balance of heat and umami. Crisp bell peppers and wilted spinach round out the meal with vibrant color and freshness. This quick and easy stir-fry recipe, ready in just 35 minutes, captures the essence of authentic Szechuan cuisine while keeping it approachable for home cooks. Serve it piping hot over a bed of steamed rice for a flavorful, restaurant-quality dish that’s sure to impress. Perfect for spice lovers and fans of bold Asian flavors!
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Recipe Information
Ingredients
- 500 grams Lamb leg or shoulder (thinly sliced)
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon Szechuan peppercorns
- 6 pieces Dried red chilies
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 1 medium Red bell pepper (sliced)
- 1 medium Green bell pepper (sliced)
- 150 grams Fresh spinach leaves
- 3 tablespoons Vegetable oil
- 1 tablespoon Chili bean paste (Doubanjiang)
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 2 stalks Green onions (sliced)
Instructions
In a bowl, combine the lamb slices with 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.
Heat a large wok or skillet over medium heat. Dry toast the Szechuan peppercorns until fragrant, then grind them with a mortar and pestle. Set aside.
Add vegetable oil to the wok and heat over high heat. Stir-fry the dried red chilies for 30 seconds until aromatic.
Add the minced garlic and ginger, and stir-fry for 30 seconds. Be careful not to burn them.
Add the marinated lamb slices to the wok, spreading them out to sear. Cook for 2-3 minutes until browned, then set aside on a plate.
In the same wok, add the sliced red and green bell peppers. Stir-fry for 2-3 minutes until slightly softened.
Return the lamb to the wok and push it to one side. Add the chili bean paste and sugar to the center of the wok, cooking for 30 seconds to release its flavor.
Mix everything together and add the spinach leaves, cooking for 1-2 minutes until wilted.
Sprinkle the ground Szechuan peppercorns over the dish and drizzle with sesame oil. Toss to combine.
Garnish with sliced green onions and serve hot with steamed rice.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
