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Mar 28, 2021

Stir-Fried Mongolian Lamb with Scallions

This Mongolian lamb and scallion stir fry is so easy to make, yet it packs so much flavor. 

Mongolian lamb with scallions



This Stir-Fried Mongolian Lamb with Scallions is reportedly a favorite lunch in Inner Mongolia. Evidently, there is a large nomadic population who raise sheep. 

The dish is flavored with garlic (a whole tablespoon), rice wine, dark and regular soy sauce, hoisin, and sesame oil, and Chinese peppercorns. No single ingredient dominates. The scallions balance the lamb flavor. 



Stir-Fried Mongolian Lamb



This stir-fry took only a few minutes to prepare, and created very little havoc in my kitchen. In fact, once I'd sliced and tossed the lamb in the garlic, wine, soy, pepper, salt, and sugar, and had combined the rest of the ingredients to make the sauce, I had enough time to put away all of the bottles and jars before starting the stir-fry. I felt pretty smug.

When you prepare this, make sure your scallions are super fresh, because they will wilt pretty quickly once you toss them in. I like to add in more at the end for garnish and added green. 



Stir-Fried Mongolian Lamb with Scallions





 We thought this lamb stir-fry was pretty tasty. The meat is so tender and succulent, and the sauce is delicious. It's simply amazing with rice. This recipe is definitely a keeper.

Most of the ingredients for this recipe can be found in any grocery store (although lamb seems to be getting harder to find these days for some reason). The two exceptions are the dark soy sauce and Sichuan peppercorns. Both can be found in Asian grocery stores or online. You can substitute Chinese Five-Spice Powder for the 

I am now on my third bottle of Pearl River Bridge dark soy sauce, the one with the pink label. It's miraculous.



Platter of mongolian lamb





The lamb is super tender and flavorful. Because you cut it into bite-sized pieces, it cooks in just a couple of minutes. 

The sauce is amazing. Serve it with rice for a delicious meal. 

I first posted about this dish in April of 2014. I've updated it with new photos and a printable recipe card. 



Bowl of mongolian beef with scallions




Welcome to another Sunday Funday. Our theme this month is dishes with lamb. Our host is Stacy from Food Lust People Love



Sunday Funday logo






Lamb Recipes from the Sunday Funday Group


More Lamb Recipes:

Stir-Fried Mongolian Lamb with Scallions

Stir-Fried Mongolian Lamb with Scallions
Yield: 4 servings
Author: Karen's Kitchen Stories
This Mongolian beef and scallion stir fry is so easy to make, yet it packs so much flavor.

Ingredients

  • 12 ounces boneless lamb filets/chops, fat trimmed, cut into 1/2 inch bite-sized pieces
  • 1 tablespoon minced garlic or garlic paste
  • 2 tablespoons Shao Hsing rice wine or dry sherry, divided
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon ground Sichuan peppercorns
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablepoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 bunch scallions, shredded

Instructions

  1. In a bowl, combine the lamb, garlic, 1 tablespoon of the rice wine, the dark soy sauce, the peppercorns, cornstarch, salt, and sugar. Toss to evenly combine. 
  2. In a small bowl, combine the sesame oil, a tablespoon of the Shao Hsing rice wine or sherry, hoisin sauce, rice vinegar, and soy sauce. 
  3. Heat your wok or large skillet over medium high heat. When the pan is hot, add the oil, and spread the lamb out over the wok/pan in a single layer. Cook for one minutes without disturbing stirring. 
  4. Stir-fry the lamb for one minute. Stir in the scallions and cook for 10 seconds, stirring constantly.
  5. Add the sauce and stir-fry for 1 minute. 
  6. Serve. 

Calories

417.35

Fat (grams)

30.18

Sat. Fat (grams)

9.72

Carbs (grams)

5.07

Fiber (grams)

0.35

Net carbs

4.71

Sugar (grams)

1.60

Protein (grams)

27.38

Sodium (milligrams)

650.87

Cholesterol (grams)

103.18
Lamb, stir-fry
Main dish
Chinese
Did you make this recipe?
Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories
Created using The Recipes Generator



Recipe adapted from Stir Frying to the Sky's Edge

Would you like to comment?

  1. Looks wonderful, Karen. Love the background - I keep meaning to get some old boards, but never get around to it. Hmmm... one day.

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    1. Don't tell anyone, but the "board" is actually a vinyl backdrop from Swanky Prints! I can just roll it up!

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    2. Seriously?!! That is genius. It looks fantastic!

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  2. Nice post and photo. Looks great!

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  3. Looks like a great stir fry, I have one of Grace Young's books "The Wisdom of the Chinese kitchen" and it is a great book. Thanks for sharing!

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    Replies
    1. It's amazing how the flavors come together isn't it Cheri?

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  4. A Mongolian cookbook? I love it! This lamb dish looks delicious.

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    Replies
    1. Thanks Beth. The book has recipes from the Chinese diaspora, so there are even Cuban Chinese recipes.

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  5. The recipe sounds amazing and I love the new blog format Karen.

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    Replies
    1. Thanks so much Wendy. It was much needed.

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  6. This looks amazing, Karen! (Both the dish and your new theme.) Your Mongolian lamb would be a huge hit at our lamb-loving house!

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  7. Okay. Wow. I don't think I've ever stir-fried lamb. I will have to give this a try soon. Thanks for sharing.

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  8. Ohhhh I want to lick the screen - that looks AMAZING!!

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  9. What an amazing and flavorful lamb dish, yum yum!!

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