Serves 4 (serving size: 3/4 cup rice and 1 cup meat and vegetables)
This spicy Szechuan-style dish is boldly flavored with earthy cumin and Szechuan peppercorns that make your mouth tingle pleasantly. If you're not a lamb fan, you can use beef sirloin instead. Toasting the cumin seeds and peppercorns draws out their essential oils and makes their aroma and flavor more intense.
2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)
1 1/2 tablespoons cumin seeds
2 teaspoons Szechuan peppercorns or black peppercorns
4 teaspoons canola oil, divided
1 pound boneless lamb shoulder, cut into 3-in. strips
1 1/2 cups very thinly sliced yellow onion
1 small julienne-cut red bell pepper
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
2 tablespoons lower-sodium soy sauce
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 cup (1/2-in.) sliced scallions
1 teaspoon crushed Aleppo pepper (optional)
Added sugars 0g
Calcium 8% DV
Potassium 17% DV
How to Make It
Heat rice according to package directions. Set aside; keep warm.
Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.
Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.
Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.
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