Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Mongolia with this mouthwatering Mongolian Lamb Stir Fry! Imagine tender, perfectly seared lamb strips dancing with crisp, colorful vegetables in a rich, savory sauce that will make your dinner guests think you've secretly trained in a professional kitchen. This recipe is not just a meal; it's a quick, exciting adventure that combines authentic Mongolian flavors with restaurant-quality technique - and the best part? You can create this incredible dish in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 lb lamb, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- Cooked rice for serving
Instructions
- Prepare all ingredients by thinly slicing the lamb against the grain into bite-sized strips, ensuring even thickness for consistent cooking.
- Wash and chop mixed vegetables into uniform pieces: slice bell peppers into thin strips, cut broccoli into small florets, and julienne carrots for even cooking and attractive presentation.
- In a small bowl, whisk together soy sauce, oyster sauce, minced ginger, and minced garlic to create a marinade for the lamb.
- Add sliced lamb to the marinade, gently toss to coat evenly, and let sit for 10 minutes at room temperature to absorb flavors.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until oil is shimmering and almost smoking.
- Add marinated lamb to the hot pan in a single layer, allowing meat to sear and develop golden brown edges without overcrowding the pan.
- Stir-fry lamb for 2-3 minutes until it's just cooked through and has a nice caramelized exterior, then remove and set aside.
- In the same pan, quickly stir-fry mixed vegetables for 3-4 minutes, keeping them crisp and vibrant.
- Return lamb to the pan, toss with vegetables, and quickly stir to reheat and combine all ingredients.
- Taste and adjust seasoning if needed, adding a quick splash of soy sauce or a pinch of salt.
- Serve immediately over steamed white rice, garnishing with optional chopped green onions or sesame seeds.
Tips
- Meat Cutting Technique: Always slice lamb against the grain and at a consistent thickness to ensure tender, even cooking.
- High Heat is Key: Use a wok or heavy-bottomed skillet and ensure it's scorching hot before adding ingredients to achieve that perfect sear and caramelization.
- Don't Overcrowd the Pan: Cook lamb and vegetables in batches if necessary to maintain high heat and prevent steaming instead of searing.
- Marinade Magic: Let the lamb sit in the marinade for at least 10 minutes to maximize flavor absorption.
- Vegetable Prep Matters: Cut vegetables into uniform sizes to ensure even and quick cooking, maintaining their crisp texture and vibrant colors.
- Timing is Everything: Stir-fry lamb first, then vegetables, and combine at the end to prevent overcooking and maintain optimal texture.
- Serve Immediately: This dish is best enjoyed hot and fresh, right out of the pan, to preserve the sizzling flavors and textures.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 95mg
