Description
Mongolian lamb delights taste buds with its rich, hearty flavors straight from Central Asian pastures. Tender meat seasoned perfectly serves as a delicious centerpiece for your next adventurous dinner gathering.
Ingredients
Scale
Protein:
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
Sauce and Seasonings:
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
Supporting Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- ¼ cup chicken broth
- Green onions, chopped
- Sesame seeds, toasted
- Cooked rice
Instructions
- Blot 1.5 lbs lamb shoulder cubes completely dry with paper towels. Mix ¼ cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp brown sugar, 1 tsp sesame oil, and ½ tsp red pepper flakes in a medium bowl. Coat lamb thoroughly in this marinade. Refrigerate for 30-120 minutes.
- Warm 1 tbsp vegetable oil in a large skillet over medium-high heat at 375°F. Sauté 1 large sliced onion for 5-7 minutes until softened. Push onions aside and add another 1 tbsp oil. Quickly sizzle 4 minced garlic cloves and 1 inch grated ginger for 30 seconds. Combine garlic, ginger, and onions. Transfer mixture to a separate plate.
- Add another 1 tbsp oil to the skillet. Carefully place lamb cubes in a single layer without overcrowding. Sear each side for 2-3 minutes until deep golden brown. Return onion mixture to pan. Pour in remaining marinade and ¼ cup chicken broth.
- Reduce heat to low around 250°F. Cover skillet and simmer lamb for 35-40 minutes, stirring occasionally to prevent burning. Check meat tenderness periodically.
- Whisk 2 tbsp cornstarch with 2 tbsp water in a small bowl. Uncover skillet and raise heat to medium. Stir cornstarch mixture into sauce, cooking 1-2 minutes until thickened. Taste and adjust seasoning as desired.
- Plate lamb over steamed rice. Sprinkle with chopped green onions and toasted sesame seeds.
Notes
- Patting lamb dry ensures better browning and helps develop a rich, caramelized exterior that locks in flavor.
- Marinating for at least 30 minutes lets the lamb absorb the delicious sauce, creating deeper, more complex taste profiles.
- When searing lamb, avoid overcrowding the pan to achieve a perfect golden-brown crust that seals in the meat’s juiciness.
- For a lighter version, swap lamb shoulder with leaner cuts like leg of lamb or use chicken as an alternative protein.
- Prep Time: 35-125 minutes
- Cook Time: 45-55 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg