Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Wok eggs, fried rice and hot Dry Noodles.
Street vendors in China sell sizzling skewers of meat hot off the grill, rich with cumin and chilies. Some of the heady spice mixture goes onto the beef just before cooking; the rest is sprinkled on at the end. To make lamb skewers instead of beef, called yang rou chuan, substitute boneless lamb shoulder or leg; make sure to slice the meat against the grain. Though these are typically enjoyed as a snack, if served with some steamed rice and stir-fried vegetables, the skewers make a satisfying dinner.
pounds beef flat iron steak, sliced against the grain into ¼-inch-thick strips
tablespoon dry sherry or Shaoxing wine
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT