Mongolian Lamb Stir Fry with Rice
Indulge in the bold, savory-sweet flavors of Mongolian Lamb Stir Fry with Rice – a quick and irresistible dinner perfect for busy weeknights or cozy gatherings. Tender slices of lamb are coated with cornstarch for a perfectly seared exterior, then stir-fried with aromatic garlic and ginger. A rich, velvety sauce made from hoisin, soy sauce, and brown sugar infuses every bite with a delightful balance of savory and sweet, while a hint of red chili flakes adds optional heat. Fresh green onions bring a bright crunch, and a sprinkle of sesame seeds adds the perfect finishing touch. Served over fluffy jasmine rice, this dish is a comforting and flavorful feast that comes together in under 35 minutes. Perfect for lovers of Asian-inspired cuisine, this Mongolian lamb stir-fry is sure to become a new family favorite!
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Recipe Information
Ingredients
- 500 grams lamb (boneless, thinly sliced)
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 cup water
- 4 green onions (sliced into 2-inch pieces)
- 0.5 teaspoon red chili flakes (optional)
- 4 cups cooked jasmine rice
- 1 tablespoon sesame seeds (for garnish)
Instructions
1. In a mixing bowl, toss the thinly sliced lamb with 2 tablespoons of cornstarch until evenly coated. Let it sit for 5 minutes to absorb the starch.
2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the lamb in batches to avoid overcrowding, and stir-fry for 2-3 minutes until browned. Remove the lamb and set aside.
3. In the same wok, reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
4. Add the hoisin sauce, soy sauce, brown sugar, water, and red chili flakes (if using) to the wok. Stir well to combine and let it simmer for 2 minutes.
5. Return the browned lamb to the wok and toss to coat in the sauce. Simmer for 3-4 minutes, allowing the flavors to blend and the sauce to thicken slightly.
6. Add the sliced green onions and stir well. Cook for another 1-2 minutes until the onions are slightly wilted.
7. Serve the Mongolian lamb stir-fry over warm jasmine rice. Garnish with sesame seeds for added flavor and presentation.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
