Mongolian Lamb

Ingredients

Lamb

1 pound, thinly sliced

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Soy sauce

1/4 cup

Brown sugar

2 tablespoons

Cornstarch

1 tablespoon

Red chili flakes

1 teaspoon (adjust to taste)

Green onions

4, sliced

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the sliced lamb to the pan and cook until browned and cooked through, about 5 minutes. Remove the lamb from the pan and set aside.
3. In the same pan, add the minced garlic and ginger, stirring until fragrant, about 1 minute.
4. In a small bowl, whisk together the soy sauce, brown sugar, and cornstarch until smooth.
5. Pour the sauce mixture into the pan and bring to a gentle simmer, stirring constantly until the sauce thickens, about 2 minutes.
6. Return the cooked lamb to the pan, stirring to coat the lamb evenly with the sauce. Cook for an additional 3-5 minutes to allow the flavors to meld.
7. Stir in the sliced green onions and red chili flakes, cooking for another minute.
8. Serve the Mongolian lamb hot over steamed rice or alongside stir-fried vegetables.