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Mongolian Lamb

Mongolian Lamb

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Submitted by laurie

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 453.6
POUND G LAMB SHOULDER
or leg, boneless
3 45
TABLESPOONS ML SOY SAUCE, TAMARI
divided
1 15
TABLESPOON ML CORNSTARCH
2 2
EACH EACH GARLIC CLOVES
pressed
2 ½ 13
TEASPOONS ML CORNSTARCH
1 5
TEASPOON ML SESAME SEEDS
toasted
½ 2.5
TEASPOON ML SUGAR
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
2 3E+1
TABLESPOONS ML VEGETABLE OIL
divided
2 2
EACH EACH CARROTS
cut diagonally in thin slices
1 1
BUNCH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 288 54% 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?
Trans-fat Free, Low Carb
 

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