Stir-Fried Lamb Slices with Bell Peppers

Why people make this dish

There is an old saying in Chinese food culture: “Eat lamb in winter and it rivals ginseng; eat it spring, summer or autumn and it still strengthens the body.” Lamb has long been valued in food therapy for its warming, nourishing nature — thought to support the stomach, benefit kidney energy and nourish the blood. It is a natural fit for cold weather.

Nourilo’s practical take: whole fresh lamb is expensive and not always easy to prepare. A bag of frozen Mongolian lamb slices from the supermarket — the kind sold for hot pot — works beautifully in a quick stir-fry. Paired with red and yellow bell peppers for colour and sweetness, plus a good handful of chopped parsley to balance the richness, this dish comes together in minutes and tastes genuinely satisfying on a cold evening.

Method

1. Thaw the lamb slices fully. Mix with soy sauce, ground white pepper, rice wine and a little cornstarch; toss to coat and leave to marinate for about 30 minutes.
2. Rinse the bell peppers, remove seeds and cut into chunks.
3. Heat a wok or wide pan over high heat with a little oil. Add the minced garlic and fry until fragrant.
4. Add the marinated lamb slices and stir-fry until just cooked through and lightly coloured.
5. Add the bell pepper chunks and toss everything together over high heat for a minute or two.
6. Splash in a little more rice wine, then season with salt or soy sauce to taste.
7. Scatter the chopped parsley over the top, give a final toss, and serve immediately.

Nourilo’s Tips

• Parsley is the unsung hero here: it cuts the gamy smell of lamb, brightens the flavour, and can be added to virtually any meat dish. Do not skip it.
• Frozen Mongolian lamb slices from a large supermarket are a convenient and affordable option; they are the same cut used for hot pot and stir-fry equally well.
• Lamb is warming by nature. For most people this is exactly the point in cold weather, but those who are currently running a fever or feeling feverish should wait until they are fully recovered before eating this dish.