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Mongolian Lamb

Mongolian Lamb

Submitted by laurie

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 172g (6.1 oz)

Amount per Serving

Calories 288 54% 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?

Trans-fat Free, Low Carb