Mongolian Lamb
173
Ingredients
| 1 | pound |
lamb shoulder
or leg, boneless |
|
| 3 | tablespoons |
soy sauce, tamari
divided |
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | each |
garlic cloves
pressed |
|
| 2 ½ | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
sesame seeds
toasted |
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
* |
| 2 | tablespoons |
vegetable oil
divided |
|
| 2 | each |
carrots
cut diagonally in thin slices |
|
| 1 | bunch |
scallions, spring or green onions
cut into 2inch lengths, separating whites from tops |
* |
Directions
Cut lamb across grain into thin slices.
Combine 1 tablespoon each, soy sauce, cornstarch and garlic; stir in lamb.
Let stand 10 minutes.
Meanwhile, combine remaining soy sauce, ¾ cup water and next 4 ingredients; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add lamb and stir-fry 1 minute.
Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.
Nutrition Facts
Serving Size 172g (6.1 oz)Amount per Serving
Calories 28854% of calories from fat
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 73mg
24%
Sodium 801mg
33%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
46g
Vitamin A 103%
•
Vitamin C 5%
Calcium 5%
•
Iron 12%
* based on a 2,000 calorie diet
How is this calculated?
