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Mongolian Lamb


Mongolian Lamb

Mongolian Lamb

Yield

Makes 4 servings

Ingredients

1 tablespoon sesame seeds
1/4 cup soy sauce
1 tablespoon dry sherry
1 tablespoon red wine vinegar
1-1/2 teaspoons sugar
1 clove garlic, minced
1 green onion with top, finely chopped
1/2 teaspoon sesame oil
4 tablespoons vegetable oil, divided
4 slices peeled fresh ginger
1 pound boneless lean lamb* (leg or shoulder), sliced into thin strips
1/2 small head napa cabbage, thinly sliced
2 small leeks, thinly sliced
4 green onions with tops, thinly sliced
1 cup bean sprouts
2 medium carrots, shredded
1 medium zucchini, shredded
1 each green and red bell peppers, cut into matchstick pieces
Chili oil (optional)

*Or, substitute beef flank steak or boneless lean pork for the lamb.

Preparation

  1. For sauce, sauté sesame seeds in small skillet over medium heat until golden brown. Let cool. Crush seeds; place in small bowl. Add remaining sauce ingredients; mix well.
  2. Crush seeds with mortar and pestle (or place between paper towels and crush with rolling pin); scrape up sesame paste with knife and transfer to small serving bowl.
  3. Heat wok or electric griddle to 350°F. Cook one serving at a time. For each serving, heat 1 tablespoon vegetable oil. Add one slice ginger; cook and stir 30 seconds. Discard ginger. Add 1/2 cup meat strips; stir-fry 1 minute or until lightly browned. Add 2 cups assorted vegetables; stir-fry 1 minute. Drizzle with 2 tablespoons Sesame Sauce; stir-fry 30 seconds. Season with a few drops chili oil. Repeat with remaining ingredients.

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