Ingredients
300 g lamb tenderloin, 20 g cilantro (coriander) leaves cut into sections, 15 g dried chili peppers.
Seasonings
10 g shredded scallions, salt to taste, 1/2 teaspoon chicken bouillon powder, a pinch of white pepper, 1 teaspoon light soy sauce, 2 teaspoons Maggi seasoning, 1 tablespoon vegetable oil.
Steps
1. Rinse the lamb tenderloin and slice it thinly; wash the chili peppers and cut them into thin strips.
2. Heat an appropriate amount of oil in a wok until hot, add the lamb slices and stir-fry until fully cooked, then remove and place on a plate.
3. Heat the remaining oil in the wok until hot, then add salt, light soy sauce, Maggi seasoning, chicken bouillon, white pepper, shredded scallions, and shredded chili peppers, stirring well to combine. Drizzle with a touch of sesame oil, sprinkle with cilantro segments, and immediately pour the hot mixture over the lamb.