Mongolian Lamb

Mongolian Lamb

Mongolian Lamb


Makes 4 servings


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.


  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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