Earthy Spicy Tingly Lamb and Long Bean Stir Fry


  • White rice
  • 1/4 onion
  • 3/4 pound long beans
  • 1 pound of lean piece of lamb (not shank). Preferably lamb sirloin
  • Sea salt
  • Cilantro
  • High smoke point oil (grapeseed, safflower of avocado)
  • Freshly cracked black pepper
  • 4-6 tablespoons of One Culture Foods Earthy Spicy Tingly Sauce


    1. Cook white rice
    2. Peel and thinly slice the onion. Set aside
    3. Wash the long beans and cut off the ends
    4. Cut long beans into 1-1 1/4 inch matchsticks. Set aside on paper towels to dry
    5. Trim lamb of any big pieces of fat. Slice the lamb on a bias for nice thin pieces roughly the same length as the long beans. After done slicing, set aside in a bowl and season with salt
    6. Roughly chop a handful of cilantro


        1. Get a pan screaming hot with just barely enough oil to coat the bottom
        2. Add long beans to hot pan. The goal is to get nice char spots on the outside of the beans without overcooking the inside which makes a super hot pan essential. If the beans start hissing and popping then the oil is not hot enough. Toss beans occasionally. Taste. They should still taste raw with a nice bit of smoky char on the outside. Season with salt and set beans aside
        3. Add the onions to the pan. Cook for nice color and to take the sharp edge off of the raw onion. Set aside
        4. Add enough oil so that it will move from side to side if you tilt the pan. It should be approximately a few teaspoons of oil. Add the lamb to the pan. Make sure every piece is making contact with the bottom of the pan. Sear for 3-4 minutes. The goal is to get nice dark brown color on the bottom. Flip and leave on the second side for 2-3 minutes. Season with salt and fresh cracked black pepper and set aside

    Note:  Read the rest of the recipe steps together because the final steps move quickly

      1. Lower the heat to medium. Reintroduce the lamb and the onions to the pan. Add One Culture Foods Earthy Spicy Tingly Sauce. It will look saucier than you expected - don't worry. If it doesn't look saucy then add move Earthy Spicy Tingly Sauce. Stir and let that come together for 2-3 minutes. Add the long beans and start stirring/tossing vigorously. The goal is to have the sauce cling to the long beans so the more tossing the more coverage. After tossing a bunch, you shouldn't see much, if any, loose sauce. The sauce should almost all be clinging to the other ingredients
      2. Transfer to a plate.  Garnish with cilantro.  Serve with white rice and eat immediately.

    Recipe and Photo reprinted with the permission of One Culture Foods

    $ 0.00

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