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Mongolian Lamb

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I became a fan of Mongolian cuisine once I had this Mongolian dish. Mongolian Lamb is also extremely easy to make. Do make it today!
Ingredients
  Lean lamb 1 Pound, trimmed
  Mirin 2 Tablespoon (Sweet Rice Vinegar)
  Tamari/Soy sauce 1 Tablespoon
  Red miso 1 Tablespoon (Red Soybean Paste)
  Sesame seeds 1 Tablespoon
  Safflower oil 2 Teaspoon
  Garlic 1 Clove (5 gm)
  Ginger slice 1 (1 1/4 Inch)
  Carrots 1⁄4 Cup (4 tbs), julienned
  Shredded chinese cabbage 1 Cup (16 tbs)
  Spinach 3⁄4 Cup (12 tbs), shredded
Directions

Slice the lamb paper thin across the grain and cut into 1 X1/2-inch pieces.
In a medium-size mixing bowl, marinate the lamb with 1 tablespoon of the mirin and the tamari for 30 minutes.
In a small bowl, combine the miso, the remaining mirin, and the sesame seeds to make a sauce.
Set aside.
Heat the oil in a wok or medium-size skillet over medium-high heat.
Add the garlic and ginger and stir-fry for 1 minute, then discard.
Drain the lamb and reserve liquid.
Add lamb to the wok and stir-fry for 1 to 2 minutes, then remove.
Add the carrots and stir-fry for 30 seconds with just enough of the lamb liquid to create steam.
Add the lamb and the miso sauce, toss quickly.

Recipe Summary

Cuisine: 
Asian
Method: 
Stir Fried

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