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Mongolian Lamb

 
Mongolian Lamb
127

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Carb
 

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

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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?

 

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