Omnivore's Cookbook · by Maggie Zhu★ 5.0 (3)
Chinese Red Braised Lamb (红烧羊肉)
NUTRITION · PER SERVING130M COOK
CAL 13%·PRO 63%
CARBS 8G12% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 10G35% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Braised lamb (listed as beef in ingredients) in a savory Chinese sauce with ginger, Sichuan peppercorn, and soy sauce until tender. Serve over rice.
mainchineseroastbeef🫕 dutch oven🍜 wokdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon peanut oil ((or vegetable oil))
- 2 lb (900 g) lamb stew meat (or lamb leg) (, cubed into large bite-size pieces)
- 4 green onions (, sliced to 2” (5 cm) pieces)
- 1 thumb ginger (, sliced)
- 2 dried Chinese chili peppers
- 1/4 teaspoon Sichuan peppercorns ((optional))
- 1/4 cup Shaoxing wine
- 4 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar ((or 1 teaspoon white sugar))
- 1/4 teaspoon salt ((Skip if not serving with rice))
At a glance
PER SERVING · TIME 130M
CAL 13%·PRO 63%
CARBS 8G12% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 10G35% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 537mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 456mg
- Calcium
- 20mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.