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Mongolian Lamb with Scallions

User Rating 4.5 Star Rating (2 Reviews)


Lamb from Mongolia
Benoist Sébire/Moment/Getty Images
Serves 4.

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes


  • 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


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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