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Sizzling Lamb Slices with Onion and Cilantro — finished dish, ready to serve.

Sizzling Lamb Slices with Onion and Cilantro (Restaurant-Style Teppanyaki Lamb)

洋葱香菜爆羊肉片，媲美饭店的铁板羊肉，简单零失手～ · pan chinese cuisine

25 min total10 min cooking6 stepssavoryaromatic

This home-style stir-fry mimics the sizzling teppan lamb served in restaurants. The author notes it is simple, hard to fail at, and always finished to the last bite. If you use sliced leg of lamb instead of pre-sliced lamb, you can skip the blanching step entirely.

Carl Brennan's profile photoCarl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.

Nutrition & allergens

Contains:SoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 servings)

Energy (kcal)
162.8(Main ingredients only; seasoning not counted)
Protein (g)
23.3(Main ingredients only; seasoning not counted)
Fat (g)
5.1(Main ingredients only; seasoning not counted)
Carbs (g)
6.1(Main ingredients only; seasoning not counted)
Sodium (mg)
120.3(Main ingredients only; seasoning not counted)

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • yang rou pian羊肉片

    17.64 oz

  • Yellow onion ingredient identification photo

    onion洋葱

    1.0 whole

  • Cilantro ingredient identification photo

    cilantro香菜

    3.53 oz

  • Ground cumin ingredient identification photo

    Cumin孜然

    as needed

  • Light soy sauce ingredient identification photo

    light soy sauce生抽

    to taste

  • Fine salt ingredient identification photo

    salt盐

    to taste

  • Granulated sugar ingredient identification photo

    sugar糖

    to taste

Techniques you'll use

Steps

  1. 1

    Step 1

    Blanching (chao shui) ↗
    Sizzling Lamb Slices with Onion and Cilantro — step 1 visual checkpoint.

    Blanch the lamb slices, then drain them well. Do not over-blanch — pull them out before the water comes to a boil.

    ✅ Done when: The lamb slices are just blanched and drained, having come out of the water before it reaches a boil.

  2. 2

    Step 2

    Sizzling Lamb Slices with Onion and Cilantro — step 2 visual checkpoint.

    Prepare the vegetables: a small head of onion, a handful of cilantro, and plenty of garlic. Ginger is optional. There are no strict amounts — adjust everything to your own taste.

    ✅ Done when: The onion, cilantro, and garlic are prepped and ready to go.

  3. 3

    Step 3

    Aromatic blooming (bao xiang) ↗
    Sizzling Lamb Slices with Onion and Cilantro — step 3 visual checkpoint.

    Heat oil in a wok and add crushed cumin (it releases more flavor than whole cumin seeds; whole seeds also work, but ground cumin does not taste the same).

    ✅ Done when: The oil is hot and the crushed cumin is sizzling and aromatic.

  4. 4

    Step 4

    Stir-frying ↗
    Sizzling Lamb Slices with Onion and Cilantro — step 4 visual checkpoint.

    Add the onion (and ginger, if using) and stir-fry.

    ✅ Done when: The onion is fragrant and beginning to soften.

  5. 5

    Step 5

    Medium-high heatStir-frying ↗
    Sizzling Lamb Slices with Onion and Cilantro — step 5 visual checkpoint.

    Add the lamb slices and stir-fry. Season with oyster sauce, light soy sauce, salt, and a tiny pinch of sugar. The oyster sauce adds savoriness — you can use a generous splash and then use less salt.

    ✅ Done when: The lamb is evenly coated with the seasonings and heated through.

  6. 6

    Step 61 min

    Stir-frying ↗
    Sizzling Lamb Slices with Onion and Cilantro — step 6 visual checkpoint.

    Once everything is evenly mixed, add the garlic and cilantro and stir-fry briefly to combine. Do not let the cilantro overcook — it should be in the wok no more than half a minute. (Note: if you use sliced leg of lamb instead, you can skip the blanching step.)

    ✅ Done when: The cilantro is just wilted but still bright green, after no more than 30 seconds in the wok.