Chuanr

Cumin and chili-dusted lamb skewers grilled over charcoal, the definitive street snack of Beijing night markets.

Ingredients

• 1 kg beef sirloin
• 300g glutinous rice
• 1 tbsp minced garlic
• 2 tsp star anise
• 2 tbsp neutral vegetable oil
• 1 cup bean sprouts, sliced
• a handful of fresh scallion greens, chopped
• black vinegar, to taste
• 1 cup pork stock
• 1/2 tsp white pepper
• 1 cup scallions, sliced
• toasted sesame seeds, to taste

Instructions

1. 1

   Prepare the wonton wrappers base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef sirloin, scallions, minced garlic, and doubanjiang (chili bean paste), mixing well so everything is evenly seasoned.

3. 3

   Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the wonton wrappers until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef sirloin mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the wonton wrappers with the filling, a spoonful of toasted sesame oil, and a scattering of cilantro.

7. 7

   Add a final touch of Shaoxing wine for extra flavor and texture.

💡 Tips