MONGOLIAN LAMB

A recipe for using a lot of scallions

MONGOLIAN LAMB

Although almost always made with beef and green onions (at home and even in “Chinese” restaurants), the authentic version of this springtime dish combines lamb and true scallions.

Serves 4

Ingredients

Lamb and Marinade (“velveting”)

• 1 ½ Tbs cornstarch

• ½ tsp baking soda

• ½ Tbs sugar

• 1 lb boneless leg of lamb (*1); trimmed of gristle and excess

  fat, cut into thin (8-inch) pieces against the grain. (*2)

• 1 Tbs soy sauce (any)

• 2 Tbs light-flavored oil (I like peanut or canola)

• 1 ½ Tbs Shaoxing wine (*3)

• 1-inch chunk fresh gingerroot, grated

  Mongolian Sauce

• 1 Tbs soy sauce (light and/or dark)

• 1 Tbs oyster sauce

• 3 Tbs Shaoxing wine

• 1 ½ Tbs garlic chili sauce (or sweet chili sauce)

• 1 tsp toasted sesame oil

• 1 Tbs water

• ¼ tsp five-spice powder (optional)

• 1 Tbs sugar (I like coconut palm sugar)

• 1 Tbs cornstarch

  Stir Fry

• 1 Tbs light-flavored oil (I like peanut or canola)

• 8 stalks scallions, rinsed, flattened slightly, and cut into

  2-inch pieces (*4)

• 2 Tbs minced ginger

• 3 cloves garlic

• 1 tsp toasted sesame oil

Directions

Mix cornstarch, baking soda, and sugar in a bowl. Add sliced lamb and toss to coat thoroughly.

Add soy, oil, Shaoxing, and gingerroot to the mix and toss well (use your hands to lightly “moosh” it all together. Cover and refrigerate for at least 1 hour, up to 24 hours for tough cuts.

Combine the soy sauce, oyster sauce, chili sauce, sesame oil, water, five-spice powder (if using), sugar, and cornstarch in a small bowl and whisk together to completely dissolve the cornstarch. Set aside.

Heat a wok (or very large skillet) over medium high heat for a couple of minutes (to get the pan very hot). Add oil and swirl to coat. Add lamb in one layer and let it cook for 1 minute. If you have a small wok or pan, you may have to sear the lamb in two batches. (*5)

Turn the heat up to high and flip the lamb pieces over. Don’t be afraid to cook on high heat at this stage; that is what makes a great stir fry. As long as you are constantly moving things around, it will end up fine.

Add the ginger and garlic and cook for a few seconds while moving the lamb around. Do not brown the garlic.

Add the scallions and cook just until the scallions start to wilt, no more than a minute.

Turn the heat down to medium high and add the sauce, stirring the contents of the pan as it cooks and thickens.

Turn off the heat and drizzle with the sesame oil. Stir to combine and serve immediately.

If plating for “family style,” sprinkle with 2 tablespoons of toasted sesame seeds.

NOTES

*1: Other cuts of lamb: leg steaks, backstrap, midloin chops, “filets.”

*2: To cut the lamb as thinly as possible (about 8 inch), put the lamb in the freezer for about an hour (no more), remove, and cut immediately. Allow cut slices to drain onto paper toweling before marinating.

*3: You can sub regular Chinese rice wine but Chinese rice wine has a mild taste with a refreshing fragrance, while Shaoxing wine is stronger and more flavorful, with a little bit of spice. Please don’t sub with Mirin or sherry.

*4: Unless you have a good Asian market nearby, you’ll find true Asian scallions hard to find. You may, however, find the ubiquitous green onion at virtually every supermarket; in which case, choose those with the largest stalk leaves possible. Or you can get away with Chinese chives, Spring onions (usually sold in markets as “Mexican onions”), your own Welsh onions, or very-thinly sliced strips of the green parts of leeks.

Some recipes call for the addition (not substitution) of a whole regular onion, sliced into wedges. Works for me.

*5: It’s important to let the meat sear first on one side before you start moving it around the pan. Very few household ranges can keep pans smoking hot after you add a pound of cold raw meat. Cooking it on medium high heat without disturbing it for a minute gets some browning on the meat.

If you want to up your vegetable game in this scallion-centric recipe, you’re welcome to add 6 ounces of shiitake mushrooms (trimmed and cut into ¼-inch slices) with the ginger and garlic. Or 2 to 4 ounces of pre-steamed green beans, broccolini, or broccoli raab.

© Copyright Joe Seals, 2025