Stir-Fry Mince Hack: Tender & Fast
A quick and flavorful Chinese stir-fry recipe using ground lamb instead of traditional sliced meat, achieving tender results without velveting. It features aromatic cumin, savory soy sauce, and a bright finish.
Ingredients
- 500 g lamb mince 20% fat ideal
- 1 tablespoon neutral oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2-3 dried red chillies deseeded and chopped optional
- 2 teaspoons ground cumin
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce optional
- 2 tablespoons fresh coriander stalks chopped
- 1 teaspoon black vinegar or lime/lemon juice
- cooked rice for serving
Instructions
- If possible, unwrap the lamb mince and leave it uncovered in the fridge for 1-2 hours to dry the surface.
- Heat neutral oil in a large non-stick pan over medium-high heat. Add the mince in one piece, pressing it down to form a flat sheet. Let it brown for 3-4 minutes until a crust forms.
- Break the browned mince lengthwise in half, flip the pieces, and then break crosswise into chunky slices or crumbles. Cook until just done, then transfer the mince to a plate and drain any excess fat and juices into a heatproof bowl, reserving them.
- Return 1-2 tablespoons of the reserved fat (or fresh oil) to the pan. Add sliced onion, minced garlic, and dried chillies (if using). Sauté for 2-3 minutes until fragrant.
- Add ground cumin to the pan and cook for 30 seconds, stirring constantly, to bloom its aroma.
- Pour in the light soy sauce, dark soy sauce (if using), and 2 tablespoons of the reserved meat juices (strain them first if desired). Bring to a simmer and reduce the sauce until it's glossy and slightly thickened, about 1-2 minutes.
- Return the cooked lamb mince to the pan, tossing quickly to coat it evenly with the glossy sauce.
- Stir in chopped coriander stalks and a splash of black vinegar or lime/lemon juice. Serve immediately with steamed rice.
Notes
For best results, leave mince uncovered in the fridge for 1-2 hours to dry the surface, which helps with browning. Always reduce the sauce until glossy before adding the cooked mince back to prevent steaming. A final splash of black vinegar or citrus brightens the rich flavors.