Mongolian Lamb Recipe
This Mongolian Lamb recipe features tender, velvety lamb strips stir-fried with earthy shiitake mushrooms and scallions, coated in a rich, sweet-savory sauce with a hint of spice—perfect for flavorful, quick weeknight meals.
Equipment
- Mixing bowls
- Whisk or fork (for mixing marinade and sauce)
- Large Skillet or Wok
- Knife and Cutting Board
- Measuring spoons and cups
- Spatula or Wooden Spoon
Ingredients
Velveting Lamb:
- ½ teaspoon baking soda
- ½ Tablespoon sugar
- 1 Tablespoon soy sauce
- 2 Tablespoons neutral oil
- 1 pound boneless leg of lamb
Sauce:
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon bean sauce
- 3 Tablespoons hoisin sauce
- 1 ½ Tablespoons sambal olek or any garlic chile sauce
- 2 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon water
- ¼ teaspoon five spice powder
- 1 Tablespoon cornstarch
For the Stir Fry:
- 6 ounces shiitake mushrooms
- 1 bunch scallions rinsed and cut into 2 inch pieces
- 3 cloves garlic
- 2 Tablespoons minced ginger
- 1 Tablespoon neutral oil
- 1 teaspoon toasted sesame oil
Instructions
- Velvet the lamb: In a bowl, mix baking soda, sugar, soy sauce, and oil. Toss lamb strips in and marinate for 15 minutes.
- Prepare the sauce: Whisk together soy sauce, oyster sauce, bean sauce, hoisin, sambal olek, red wine vinegar, sugar, water, five-spice, and cornstarch. Set aside.
- Cook vegetables: Heat neutral oil in a wok or skillet, add garlic, ginger, shiitake mushrooms, and scallions. Stir fry until fragrant and mushrooms are tender. Remove and set aside.
- Cook lamb: Add oil to the pan and stir fry marinated lamb on high heat until cooked through and slightly caramelized.
- Combine: Return vegetables to the pan, pour in the sauce, and toss everything until the sauce thickens and coats the lamb and veggies evenly.
- Finish: Drizzle toasted sesame oil, toss gently, and serve hot.
