Beijing Sizzling Lamb Hot Plate

Step 1

Place the lamb on a cutting board with the long grain running left to right. Slice against the grain (cutting crosswise) into 1/8-inch-thick pieces, as thin as deli meat—this ensures tender, quick-cooking slices.

Step 2

Pat the lamb slices dry with a clean kitchen towel or paper towels—this prevents them from steaming and allows them to sear crisply.

Step 3

Pour the soy sauce, rice vinegar, sesame oil, chili flakes, and minced garlic into a small bowl and stir together until uniform. Set the sauce bowl within arm's reach of the stove.

Step 4

Scatter the sliced scallions onto a serving plate and place it next to the stove—you'll add the seared lamb directly onto this plate.

Step 5

Place a 10-inch cast iron skillet or heavy stainless-steel pan directly on a burner set to high heat and leave it untouched for 3–4 minutes until it is smoking slightly and the surface looks hazy.

Step 6

Pour 1 tablespoon of olive oil into the center of the hot pan—it should shimmer and slide instantly when you tilt the pan, about 10 seconds.

Step 7

Working quickly, lay half the lamb slices in a single layer across the pan, spacing them so they touch the hot surface without overlapping—they will stick at first, which is normal.

Step 8

Leave the lamb untouched for exactly 90 seconds until the underside turns deep brown and releases easily from the pan when you slide a thin spatula underneath.

Step 9

Flip each slice and sear the second side for 45 seconds until it takes on a golden-brown color, then transfer all pieces to the waiting plate with scallions.

Step 10

Wipe out the pan with a dry paper towel and return it to high heat for 30 seconds, then add the remaining 1 tablespoon of oil and repeat steps 7–9 with the second batch of lamb.

Step 11

Pour the prepared sauce over all the seared lamb and scallions on the plate, then place the screaming-hot empty pan underneath—the residual heat keeps the plate sizzling as you carry it to the table.

Step 12

Toss the lamb, scallions, and sauce together gently using two forks, then serve immediately while the plate is still hot and the lamb is warm and tender.