Traditionally Mongolian lamb stir fry is made with fatty meats, hence mature lamb is usually the meat of choice. You can also use lean beef or lamb that is not as fatty if your Westerner tastes and diet do not favor fat heavy foods. You can also vary the kinds of vegetables you put in the stir fry. The main thing is to use a red meat and these particular spices and seasonings, to have a true Mongolian Lamb stir fry experience.
Stir Fried Mongolian Lamb Recipe-
- 1 lb. boneless leg of lamb
- 4 tbsp soy sauce, divided
- 2 tbsp. cornstarch, divided
- 4 large cloves garlic, peeled and minced
- 1 tsp. toasted sesame seeds
- 1 tsp sugar
- 1 tbsp. crushed red pepper flakes
- 1 green sweet bell pepper, cored, seeded and cut into bite-sized chunks
- 1 red sweet bell pepper, cored, seeded and cut into bite-sized chunks
- 12 oz. green beans, ends clipped, but left whole
- 1 bundle green onions, cut into 2″ to 3″ long pieces
- 2 tbsp. vegetable oil
- Cut the lamb meat, slicing across the grain, into thin slices. Or, you can also chop it into bite-sized chunks.
- In a mixing bowl, combine 1 tbsp. each of cornstarch, soy sauce and minced garlic. Add the lamb into this mixture, stir thoroughly to coat the meat pieces evenly, then allow to stand for 10 minutes.
- In another mixing bowl, combine 3/4 cup water with the remaining soy sauce and cornstarch, as well as all of the rest of the ingredients.
- In a wok over hight flame, heat the vegetable oil. Add in the seasoned lamb and stir-fry for 1 minute.
- Add and stir in the seasoned vegetables along with the seasoning juices. Stir fry, stirring often, until the sauce boils and thickens nicely.
- Serve you stir fried Mongolian Lamb with some freshly cooked rice.
Note: For many more delicious, authentic and traditional recipes from Asian countries, click here.
Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)