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Mongolian Lamb Recipe

Yields4 ServingsPrep Time30 minsCook Time5 minsTotal Time35 mins

Mongolian Lamb

 1 ¾ lbs boneless leg of lamb
 1 tbsp soy sauce
 1 tbsp Chinese rice wine or dry sherry
 5 tsp dark soy sauce
 5 tsp Chinese rice wine or dry sherry
 4 tsp sesame oil
 1 tsp granulated sugar
 2 tsp rice vinegar
 2 cloves garlic, chopped
 2 scallions, cut into 3-inch lengths and then sliced into thin slivers
 ¼ tsp sesame oil
 Salt and freshly ground black pepper, to taste
1

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

2

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

3

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

4

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).

5

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

6

Add the sauce. Bring to a boil.

7

Stir in the scallions. Taste and season with salt and pepper if desired.

8

Stir-fry for 1 more minute, or until the sauce is absorbed.

9

Remove from the heat, stir in the sesame oil, and serve.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 657
% Daily Value *
Total Fat 43g67%

Saturated Fat 17g85%
Cholesterol 186mg62%
Sodium 860mg36%
Total Carbohydrate 13g5%

Dietary Fiber 1g4%
Protein 52g104%

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