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Cut into thin slices about 0.5 cm thick, cutting across the grain and leaving the fat on. Leave it out on the counter so it comes to room temperature while you prep; cold lamb steams instead of searing. Toss the sliced lamb with , and until every piece is lightly coated. Let it sit for 15 min — the starch will keep the lamb tender and help it catch the spice later.
Slightly firm the meat in the freezer for 20 min first if it's slippery; you'll get cleaner, thinner slices.
- Lamb
- Light soy sauce
- Shaoxing wine
- Potato starch
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