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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

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.‚Äč


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 scallions. 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.

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.