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.
