Stir-Fried Mongolian Lamb with Scallions

This Mongolian lamb and scallion stir fry is so easy to make, yet it packs so much flavor. 

This Stir-Fried Mongolian Lamb with Scallions is reportedly a favorite lunch in Inner Mongolia. Evidently, there is a large nomadic population who raise sheep. 

The dish is flavored with garlic (a whole tablespoon), rice wine, dark and regular soy sauce, hoisin, and sesame oil, and Chinese peppercorns. No single ingredient dominates. The scallions balance the lamb flavor. 

This stir-fry took only a few minutes to prepare, and created very little havoc in my kitchen. In fact, once I'd sliced and tossed the lamb in the garlic, wine, soy, pepper, salt, and sugar, and had combined the rest of the ingredients to make the sauce, I had enough time to put away all of the bottles and jars before starting the stir-fry. I felt pretty smug.

When you prepare this, make sure your scallions are super fresh, because they will wilt pretty quickly once you toss them in. I like to add in more at the end for garnish and added green. 

 We thought this lamb stir-fry was pretty tasty. The meat is so tender and succulent, and the sauce is delicious. It's simply amazing with rice. This recipe is definitely a keeper.

Most of the ingredients for this recipe can be found in any grocery store (although lamb seems to be getting harder to find these days for some reason). The two exceptions are the dark soy sauce and Sichuan peppercorns. Both can be found in Asian grocery stores or online. You can substitute Chinese Five-Spice Powder for the 

I am now on my third bottle of Pearl River Bridge dark soy sauce, the one with the pink label. It's miraculous.

The lamb is super tender and flavorful. Because you cut it into bite-sized pieces, it cooks in just a couple of minutes. 

The sauce is amazing. Serve it with rice for a delicious meal. 

I first posted about this dish in April of 2014. I've updated it with new photos and a printable recipe card. 

Welcome to another Sunday Funday. Our theme this month is dishes with lamb. Our host is Stacy from Food Lust People Love. 

Lamb Recipes from the Sunday Funday Group

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

More Lamb Recipes:

• Moroccan Lamb, Chickpea, and Lentil Soup
• Greek-Style Lamb Burgers
• Grilled Shish Kebabs with Rosemary, Mint, Garlic, and Lemon
• Eastern Mediterranean Pizza

Stir-Fried Mongolian Lamb with Scallions

Yield: 4 servings

Author: Karen's Kitchen Stories

This Mongolian beef and scallion stir fry is so easy to make, yet it packs so much flavor.

Ingredients

• 12 ounces boneless lamb filets/chops, fat trimmed, cut into 1/2 inch bite-sized pieces
• 1 tablespoon minced garlic or garlic paste
• 2 tablespoons Shao Hsing rice wine or dry sherry, divided
• 1 teaspoon dark soy sauce
• 1/4 teaspoon ground Sichuan peppercorns
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablepoon rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 bunch scallions, shredded

Instructions

1. In a bowl, combine the lamb, garlic, 1 tablespoon of the rice wine, the dark soy sauce, the peppercorns, cornstarch, salt, and sugar. Toss to evenly combine. 
2. In a small bowl, combine the sesame oil, a tablespoon of the Shao Hsing rice wine or sherry, hoisin sauce, rice vinegar, and soy sauce. 
3. Heat your wok or large skillet over medium high heat. When the pan is hot, add the oil, and spread the lamb out over the wok/pan in a single layer. Cook for one minutes without disturbing stirring. 
4. Stir-fry the lamb for one minute. Stir in the scallions and cook for 10 seconds, stirring constantly.
5. Add the sauce and stir-fry for 1 minute. 
6. Serve. 

Calories

417.35

Fat (grams)

30.18

Sat. Fat (grams)

9.72

Carbs (grams)

5.07

Fiber (grams)

0.35

Net carbs

4.71

Sugar (grams)

1.60

Protein (grams)

27.38

Sodium (milligrams)

650.87

Cholesterol (grams)

103.18

https://www.karenskitchenstories.com/2014/04/stir-fried-mongolian-lamb-with.html

Karen's Kitchen Stories

Lamb, stir-fry

Main dish

Chinese

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Recipe adapted from Stir Frying to the Sky's Edge