Sizzling Mongolian Lamb
Sizzling Mongolian Lamb
Ingredients
For the Lamb and Vegetables
- 1 1/2 pounds lamb leg or lamb shoulder, thinly sliced
- 1 onion, sliced
- 4 spring onions, white and green parts separated, chopped into 1-inch pieces
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup oil, for cooking, plus a drizzle for marinade
For the Marinade
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Place the thinly sliced lamb into a medium bowl. Add the salt, white pepper, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 teaspoon of granulated sugar. Mix thoroughly with your hands until the marinade is well absorbed into the lamb, about 2-3 minutes.
⏱️ 3 min
- 2
Add 1 teaspoon of cornstarch to the lamb and mix again until fully incorporated. Finish by adding a drizzle of cooking oil (about 1 teaspoon) and mixing one last time. Set the marinated lamb aside to rest for at least 15 minutes, or up to 30 minutes.
⏱️ 2 min
- 3
While the lamb marinates, prepare the vegetables. Slice the onion into crescent moon shapes. Separate the white and green parts of the spring onions and chop both parts into approximately 1-inch pieces. Mince the garlic and ginger.
⏱️ 10 min
- 4
In a small bowl, combine 3 tablespoons of soy sauce, 2 teaspoons of granulated sugar, 1 tablespoon of cornstarch, and 1/4 cup of water. Whisk the ingredients until they are well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min
- 5
Heat a wok or large skillet over high heat until it is very hot. Add 2 tablespoons of oil for cooking. Once the oil is shimmering, add the marinated lamb in a single layer (you may need to do this in batches to avoid overcrowding the pan). Stir-fry the lamb vigorously for 3-5 minutes until it is cooked through and lightly browned. Once cooked, remove the lamb from the wok and set it aside in a clean bowl.
⏱️ 5 min
- 6
If needed, add 1 tablespoon more oil to the wok. Add the chopped white parts of the spring onion, minced ginger, and minced garlic to the wok. Stir-fry briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the sliced onion to the wok and continue to stir-fry for 3-4 minutes until the onion has softened slightly and is translucent.
⏱️ 4 min
- 8
Return the previously cooked lamb to the wok with the sautéed vegetables. Give the prepared sauce a quick whisk again, then pour it over the lamb and vegetables. Stir-fry quickly for 1-2 minutes to ensure all ingredients are well combined and coated with the sauce, allowing the sauce to thicken.
⏱️ 2 min
- 9
Finally, add the chopped green parts of the spring onion. Stir-fry for a final brief moment, about 30 seconds, until the spring onion is just wilted but still vibrant.
⏱️ 1 min
- 10
Transfer the sizzling Mongolian lamb immediately to a serving plate and serve hot with rice.
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Mongolian Lamb
For the Lamb and Vegetables
- 1 1/2 pounds lamb leg or lamb shoulder, thinly sliced
- 1 onion, sliced
- 4 spring onions, white and green parts separated, chopped into 1-inch pieces
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup oil, for cooking, plus a drizzle for marinade
For the Marinade
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
For the Sauce
- 3 tablespoons soy sauce
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- 1
Place the thinly sliced lamb into a medium bowl. Add the salt, white pepper, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 teaspoon of granulated sugar. Mix thoroughly with your hands until the marinade is well absorbed into the lamb, about 2-3 minutes.
⏱️ 3 min - 2
Add 1 teaspoon of cornstarch to the lamb and mix again until fully incorporated. Finish by adding a drizzle of cooking oil (about 1 teaspoon) and mixing one last time. Set the marinated lamb aside to rest for at least 15 minutes, or up to 30 minutes.
⏱️ 2 min - 3
While the lamb marinates, prepare the vegetables. Slice the onion into crescent moon shapes. Separate the white and green parts of the spring onions and chop both parts into approximately 1-inch pieces. Mince the garlic and ginger.
⏱️ 10 min - 4
In a small bowl, combine 3 tablespoons of soy sauce, 2 teaspoons of granulated sugar, 1 tablespoon of cornstarch, and 1/4 cup of water. Whisk the ingredients until they are well combined and the cornstarch is dissolved. Set aside.
⏱️ 2 min - 5
Heat a wok or large skillet over high heat until it is very hot. Add 2 tablespoons of oil for cooking. Once the oil is shimmering, add the marinated lamb in a single layer (you may need to do this in batches to avoid overcrowding the pan). Stir-fry the lamb vigorously for 3-5 minutes until it is cooked through and lightly browned. Once cooked, remove the lamb from the wok and set it aside in a clean bowl.
⏱️ 5 min - 6
If needed, add 1 tablespoon more oil to the wok. Add the chopped white parts of the spring onion, minced ginger, and minced garlic to the wok. Stir-fry briefly for about 30 seconds until fragrant.
⏱️ 1 min - 7
Add the sliced onion to the wok and continue to stir-fry for 3-4 minutes until the onion has softened slightly and is translucent.
⏱️ 4 min - 8
Return the previously cooked lamb to the wok with the sautéed vegetables. Give the prepared sauce a quick whisk again, then pour it over the lamb and vegetables. Stir-fry quickly for 1-2 minutes to ensure all ingredients are well combined and coated with the sauce, allowing the sauce to thicken.
⏱️ 2 min - 9
Finally, add the chopped green parts of the spring onion. Stir-fry for a final brief moment, about 30 seconds, until the spring onion is just wilted but still vibrant.
⏱️ 1 min - 10
Transfer the sizzling Mongolian lamb immediately to a serving plate and serve hot with rice.