Sichuan Peppercorn Lamb and Green Bean Stir Fry

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Cooking through the three sauces in One Culture Foods line was a true pleasure. It is very rare to find a bottled simmer sauce that vastly improves a meal, gives authentic flavor and is truly as simple to use as the label indicates. One Culture Foods has three of these sauces. Earthy Spicy Tingly was our last sauce to cook with and it paired perfectly with lamb. This recipe was one of Hansen’s inspirations and we were thrilled with how easily it came together and how the sauce married itself so perfectly to the ingredients. The bite of the peppercorns, crunch of the charred green beans and flavorful seared lamb all blend wonderfully with a sauce that matches each component of its name: earthy, spicy, tingly.


Sichuan Peppercorn Lamb and Green Bean Stir Fry
Serves 2 large portions

5 tablespoons high smoke point oil (grapeseed, safflower, avocado), divided
3/4 lb green beans, cleaned and cut into 1 – 1 1/4 inch pieces
Sea salt
1/4 white onion, sliced thinly (1/2 cup)
1 lb lean lamb sirloin, fat removed and sliced on a bias (1 1/4 inch long 1/4 inch wide)
1/4 cup cilantro, roughly chopped
Fresh cracked black pepper
5 tablespoons of Earthy Spicy Tingly
White rice for serving


1. In a large frying pan on high heat, heat 3 tablespoons of oil for 3-5 minutes until green beans sizzle when added to the pan. You can test with a green bean or two. Beans should be hissing and popping. Once the oil is heated, add all the green beans and cook for about 4 minutes, stirring once or twice. The goal is to get nice char spots on the outside without overcooking the inside. Season with salt and set beans aside in a small bowl.

2. Add the onions to the heated pan and cook 1-2 minutes. You just want them getting some color and softening slightly. Set aside in a separate bowl.

3. Add remaining oil then add the lamb to the pan. Make sure every piece is making contact with the bottom. Sear 1-2 minutes then flip and cook till both sides are nicely browned (about 3-4 minutes total). Season with salt and fresh cracked black pepper.

4. Lower the heat to medium and add back in the onions. Add in Earthy Spicy Tingly and cook about 2 minutes, tossing and allowing the sauce to thicken.

5. Add the green beans and start stirring/tossing vigorously. The goal is to get the sauce to cling to the beans. Cook for 1-2 minutes more until the sauce is mixed in with the ingredients.

6. Transfer to a plate and garnish with cilantro. Serve with white rice and eat immediately.

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