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Mongolian Lamb with Scallions

User Rating 4.5 Star Rating (2 Reviews)

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Serves 4.

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Ingredients:

  • 1 3/4 pounds boneless leg of lamb
  • .
  • Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • .
  • Sauce:
  • 5 teaspoons dark soy sauce
  • 5 teaspoons Chinese rice wine or dry sherry
  • 4 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • 2 teaspoons rice vinegar
  • .
  • Other:
  • 2 cloves garlic
  • 2 scallions (you can substitute spring onions if needed)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon sesame oil

Preparation:

Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes.

While the lamb is marinating, prepare the sauce and other ingredients.

In a small bowl, combine the sauce ingredients. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

Add the lamb. Stir-fry very briefly, until the lamb changes color (1 to 2 minutes).

Add the sauce. Bring to a boil. Stir in the green onions. Taste and season with salt and pepper if desired. Stir-fry for 1 more minute, or until the sauce is absorbed. Remove from the heat, stir in the sesame oil, and serve.

Reader Rating: 5 out of 5 stars
Comments: Great recipe. Have been eating it in restaurants for a while, but much more satisfying cooking it at home. Same recipe works really well with beef too.From James

Mongolian Lamb With Scallions
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Acoya

Simple and elegant recipe. My husband loved it.... and hopefully will future guests as well. Thanks!

49 out of 54 people found this helpful.

See all 2 reviews

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