Mongolian Lamb with Scallions

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about our editorial process
Rhonda Parkinson
Published on 07/25/19 by Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about The Spruce Eats's Editorial Process

Updated 07/25/19

Spicy Lamb
Benoist SEBIRE / Getty Images
  • Total: 35 mins
  • Prep: 30 mins
  • Cook: 5 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
657 Calories
43g Fat
13g Carbs
52g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 657
% Daily Value*
Total Fat 43g 55%
Saturated Fat 17g 86%
Cholesterol 186mg 62%
Sodium 860mg 37%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 52g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The extreme winter weather conditions in Mongolia mean that anyone living there needs a diet high in animal fat to keep warm. Most meals are cooked outside over fires, which means speed is key in order for cooks to get out of the elements. Mongolia has a significant nomad population which survives mainly on a diet of domesticated animals and dairy products.

Due to Mongolia's geographic location, its cuisine is heavily influenced by Chinese and Russian recipes. The harsh climate means vegetables are scarcely used. Lamb is one of the most common ingredients in Mongolian cuisine.

Even though the name implies this dish's country of origin, many believe it's actually a Chinese recipe. While this recipe for Mongolian Lamb may have originated from China, it still uses traditional Mongolian ingredients and their way of cooking.

Ingredients

  • 1 3/4 pounds boneless leg of lamb
  • Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • Sauce:
  • 5 teaspoons dark soy sauce
  • 5 teaspoons Chinese rice wine or dry sherry
  • 4 teaspoons sesame oil
  • 1 teaspoon granulated sugar
  • 2 teaspoons rice vinegar
  • Other:
  • 2 teaspoons vegetable oil
  • 2 cloves garlic
  • 2 scallions, cut into 3-inch lengths and then sliced into thin slivers
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon sesame oil

Steps to Make It

  1. Gather the ingredients.

  2. Cut the lamb into thin strips. Combine with the marinade ingredients. Marinate the lamb for 25 minutes, then drain and reserve the marinade.

  3. While the lamb is marinating, prepare the sauce and other ingredients. In a small bowl, combine the sauce ingredients. Set aside.

  4. Heat the wok over medium-high to high heat. Add 2 tablespoons vegetable oil. When the oil is hot, add the garlic. Stir-fry until aromatic, about 30 seconds.

  5. Add the lamb. Stir-fry very briefly, until the lamb changes color, 1 to 2 minutes.

  6. Add the reserved marinade and bring to a boil.

  7. Stir in the scallions. Taste and season with salt and pepper if desired.

  8. Remove from the heat, stir in the sesame oil, and serve. 

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