Mongolian Lamb Recipe
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
1 pound lean lamb, trimmed of fat
2 tablespoons mirin (sweet rice vinegar)
1 tablespoon tamari or soy sauce
1 tablespoon red miso (red soybean paste)
1 tablespoon sesame seeds
2 teaspoons safflower oil
1 clove garlic
1 1/4-inch slice ginger
1/4 cup julienned carrots
1 cup shredded Chinese cabbage
3/4 cup shredded spinach
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.
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.
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