Mongolian Lamb

This Mongolian Lamb is a restaurant-quality dish you can whip up in under thirty minutes. The key is slicing the lamb across the grain and marinating it briefly to ensure tenderness. The sauce is a perfect balance of salty soy, subtle sweetness, and a hint of heat from crushed red pepper. Aromatics like garlic and green onions provide freshness, while the cornstarch creates a luxurious, glossy coating that clings to every bite. It pairs beautifully with steamed jasmine rice or stir-fried vegetables. This dish is ideal for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen. The combination of textures—tender meat, crisp-tender carrots, and soft onions—makes every spoonful delightful.

Cooking Method: Boiling, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 333.7

Description

This Mongolian Lamb is a restaurant-quality dish you can whip up in under thirty minutes. The key is slicing the lamb across the grain and marinating it briefly to ensure tenderness. The sauce is a perfect balance of salty soy, subtle sweetness, and a hint of heat from crushed red pepper. Aromatics like garlic and green onions provide freshness, while the cornstarch creates a luxurious, glossy coating that clings to every bite. It pairs beautifully with steamed jasmine rice or stir-fried vegetables. This dish is ideal for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen. The combination of textures—tender meat, crisp-tender carrots, and soft onions—makes every spoonful delightful.

Ingredients

1 pound Boneless lamb
3 tablespoons Soy Sauce
1 tablespoon Cornstarch
2 cloves Garlic, pressed
2.5 teaspoons Cornstarch
1 teaspoon Sesame seed, toasted
0.5 teaspoon Sugar
0.13 teaspoon Crushed red pepper
2 tablespoons Vegetable oil
2 medium Carrots, cut diagonally into thin slices
1 bunch Green onions, cut into 2-inch lengths (whites and tops separated)
0.75 cup Water

Directions

1
Cut the lamb across the grain into thin slices to ensure tenderness.
2
In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and the pressed garlic.
3
Add the sliced lamb to the marinade and stir to coat evenly. Let stand for 10 minutes.
4
Meanwhile, in a small bowl, combine the remaining 2 tablespoons of soy sauce, 3/4 cup water, 2.5 teaspoons cornstarch, sugar, crushed red pepper, and toasted sesame seeds. Set aside.
5
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
6
Add the marinated lamb to the hot wok and stir-fry for 1 minute until just sealed.
7
Add the sliced carrots and the white parts of the green onions. Stir-fry for 2 minutes until carrots are crisp-tender.
8
Pour the prepared sauce mixture over the lamb and vegetables.
9
Cook and stir constantly until the sauce boils, thickens, and coats the ingredients glossy.
10
Remove from heat and toss in the green onion tops. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 333.7kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 10.2g51%
Cholesterol 110.1mg37%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, slice the lamb against the grain to shorten the muscle fibers, resulting in a more tender bite.

You can substitute lamb with beef flank steak or chicken breast if preferred.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore the sauce's consistency.

Adjust the amount of crushed red pepper to suit your heat preference.

Keywords: lamb, mongolian, stir fry, asian, quick dinner, soy sauce, garlic, green onions, carrots, wok, spicy, savory, easy recipe, weeknight meal, tender

Read it online: https://www.chefs-mate.com/recipe/mongolian-lamb/