Beijing Shuan Yang Rou

Step 1

In a large pot, bring the 6 cups water to a rolling boil over high heat. Add the 2 sliced scallions and 1 inch sliced ginger, then reduce heat to medium and simmer for 5 minutes to infuse the broth.

Step 2

While the broth simmers, prepare the dipping sauce: in a small bowl, whisk together the 3 tbsp chili oil, 2 tbsp soy sauce, 2 tbsp sesame paste, and 1 tsp salt until smooth. Set aside.

Step 3

Using a slotted spoon or tongs, dip the 1 lb lamb slices into the simmering broth in small batches. Cook until the lamb turns from pink to brown and is just cooked through, about 30-60 seconds per batch.

Step 4

Remove the cooked lamb from the broth and transfer to a serving plate. Repeat with the remaining lamb, keeping the broth at a gentle simmer.

Step 5

Serve the hot lamb immediately with the prepared dipping sauce on the side. For extra flavor, stir a spoonful of the hot broth into the sauce before dipping.

Step 6

Enjoy the lamb as you cook it at the table, dipping each piece into the sauce and savoring the tender, spicy bites.