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“Honey-glazed lamb” (ta si mi)

“Honey-glazed lamb” (ta si mi)

Main dishes

Chinese-style lamb stir-fry: thinly sliced lamb coated in hoisin sauce and cornstarch, stir-fried in a wok, and then glazed with soy sauce, black vinegar,…

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Recipe from Milzalfred, Schnobby, NeuerNutzer2009, adapted by Recette de cuisine · · updated on

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Empress Cixi (1835-1908) loved extravagance: more than a hundred dishes were served to her at each meal. According to legend, one day she asked for the name of this lamb dish, which had none, and declared that it was “like honey”; the name stuck.

Ingredients and directions

  • Prep time15 min
  • Cook time10 min
  • Total25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodpan
  • Estimated cost$5.47 $2.74 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

2 people
  • $5.04
  • $0.08
  • $0.15
  • $0.04

Sauce

  • $0.07
  • $0.01
  • $0.05
  • $0.01
  • $0.01
  • $0.01

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Cut the meat into very thin slices, perpendicular to the fibers. ≈ 8 min
  2. Place the meat in a bowl with the hoisin sauce, mix well, then sprinkle with flour and mix until the meat is evenly coated. ≈ 4 min
  3. Combine the sauce ingredients and set aside. ≈ 4 min
  4. Heat peanut oil in a wok and stir-fry the meat over medium heat, separating the slices with two baguette slices.
  5. As soon as they turn a reddish-brown and are just cooked through, remove them. ≈ 3 min
  6. Pour the sauce into the wok, bring to a boil, and add the sesame oil.
  7. Return the lamb to the pan and quickly sear it over high heat until it is nicely coated in sauce. Serve immediately.

The bill

“Honey-glazed lamb” (ta si mi)

  • 250 g of lean lamb or lamb loin$5.04
  • 2 tablespoons of cornstarch$0.08
  • 3 tablespoons of peanut oil (or another oil that can withstand high temperatures)$0.15
  • 1/2 cup of sesame oil$0.04
  • 1 tablespoon of light soy sauce$0.07
  • 1 tablespoon of Zhenjiang black vinegar (or balsamic vinegar)$0.01
  • 1 teaspoon of ginger juice, or very finely grated fresh ginger$0.05
  • 1/2 cup of molasses or beet syrup$0.01
  • 2 tablespoons of sugar$0.01
  • 1/4 cup of cornstarch$0.01

Total$5.47

that's $2.74 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of lean lamb or lamb loin
  • 1 tablespoon of hoisin sauce
  • 2 tablespoons of cornstarch
  • 3 tablespoons of peanut oil (or another oil that can withstand high temperatures)
  • 1/2 cup of sesame oil
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of Zhenjiang black vinegar (or balsamic vinegar)
  • 1 tablespoon of Shaoxing wine or half-dry sherry
  • 1 teaspoon of ginger juice, or very finely grated fresh ginger
  • 1/2 cup of molasses or beet syrup
  • 2 tablespoons of sugar
  • 1/4 cup of cornstarch

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