Name: Mongolian Lamb
Prep time: 8 min
Cook time: 4 min
Total time: 12 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: China
Ingredients: ½ teaspoon salt; 1 green onion (scallion), cut diagonally into 1-in (2.5-cm) pieces; ½ tablespoon brown bean paste; ¼ teaspoon white pepper; ½ teaspoon crushed red pepper; 1 clove garlic, minced; 1 teaspoon peeled and minced fresh ginger; 5 teaspoons oil, divided; 1 teaspoon all-purpose cornstarch; 1 teaspoon sugar; 1 teaspoon dark soy sauce; 8 oz (250 g) boneless leg of lamb, cut into thin strips

Preparation info

Serves
2
as a main dish with rice

Difficulty
Medium
Ready in
15 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

I’ve been told that Mongolian Lamb is a Chinese-American dish invented by Chinese restaurateurs. While it isn’t an authentic dish from China or Mongolia, it’s made with classic Chinese seasonings, and because it’s a popular restaurant dish, it’s been woven into the fabric of Chinese-American cuisine. It’s usually made with beef, but my nephew Logan gave me the idea to switch it up with lamb for this recipe. Tender pieces of meat are stir-fried in a savory garlic-ginger brown sauce, finishin