Amazing Mongolian lamb

Mongolian lamb, a delectable dish that hails from the heart of Mongolia, is a culinary delight that captivates the senses. Tender strips of lamb, marinated in a harmonious blend of flavors, take a journey through a sizzling wok, absorbing the essence and the rich symphony of Mongolian spices.

The result is a masterpiece that balances the succulence of the lamb with the boldness of the seasonings, creating a savory sensation that lingers on the palate. Whether enjoyed with a side of fluffy rice or nestled within a bed of crisp vegetables, Mongolian lamb is a celebration of taste and tradition that transports you to the vast landscapes of the Mongolian steppes with every flavorful bite.

It’s all about marinating lamb slices in a mix of Mongolian spices, then tossing them in a hot wok until they soak up the flavors. Caramelized onions join the party, adding a sweet kick to the savory mix. It is simple yet robust, reflecting the straightforward nomadic lifestyle. Whether you’re gathered around a campfire or cooking it up in your kitchen, Mongolian lamb brings a taste of tradition to your plate. So, dig in and enjoy the straightforward, bold flavors of this classic dish.

Amazing Mongolian lamb

Tender strips of lamb marinated in a harmonious blend of flavors

Course Main Course

Cuisine Chinese

Keyword lamb

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Calories 297kcal

Ingredients

1 lb lamb thinly sliced
2 tablespoons olive oil
2 tablespoons garlic infused oil
1 inch grated ginger
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch optional
green onion tops sliced (for garnish)
sesame seeds optional, for garnish

Instructions

In a bowl, mix soy sauce, water, brown sugar, hoisin sauce, and rice vinegar. If using, dissolve cornstarch in a couple of tablespoons of water and add it to the sauce. Stir well to combine.
Heat olive oil in a pan over medium heat. Add the garlic infused oil and grated ginger. Sauté for about a minute until fragrant.
Add the thinly sliced lamb to the pan. Cook until the lamb is browned on all sides.
Pour the prepared sauce over the lamb. Stir well to coat the lamb evenly.
Let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Stir occasionally.
Once the lamb is cooked to your liking and the sauce has thickened, garnish with sliced green onions and sesame seeds if desired.
Serve the Mongolian lamb over rice or noodles.