Mongolian Lamb

This Mongolian lamb stir-fry is fast, savory, and deeply satisfying. Thin slices of lamb shoulder get a quick marinade in soy sauce, cornstarch, and pressed garlic for just 10 minutes, then hit a screaming hot wok for barely a minute.

The cornstarch marinade does two things: it tenderizes the lamb and creates a silky coating that helps the sauce cling to every slice. The second batch of cornstarch goes into the sauce itself, thickening it into a glossy glaze with soy, sugar, toasted sesame seeds, and red pepper flakes.

Diagonally sliced carrots and scallions cut into 2-inch lengths add color and crunch. Separating the white parts of the scallions from the green tops lets you cook the whites longer and toss the greens in at the end for a fresh pop.

Pro Tips

• Cut the lamb against the grain as thin as possible. Partially freezing the meat for 20 minutes makes thin slicing much easier.
• Get your wok or skillet truly hot before adding oil. The lamb should sizzle the instant it touches the surface.
• Stir-fry the lamb for only 1 minute. Overcooking makes lamb tough and gamey-tasting.
• Have the sauce mixture pre-mixed and ready to pour. Stir-fry moves fast and there’s no time to measure mid-cook.

Variations

• Add a tablespoon of hoisin sauce to the sauce mixture for a richer, sweeter Mongolian flavor.
• Serve over steamed jasmine rice or crispy fried noodles.
• Substitute beef flank steak if lamb isn’t your thing. Same technique, same results.