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Lamb: Mongolian Lamb *

Source of Recipe

Jeff Smith


List of Ingredients

1 pound Lamb, lean boneless shoulder -- cut into 1" strips

=== MARINADE ===
2 tablespoons Oyster sauce
3 Green onions -- chopped
1 tablespoon Chili sauce
Freshly-ground black pepper

=== FOR STIR-FRYING ===
2 tablespoons Peanut oil
3 Garlic cloves -- diced fine
1/2 teaspoon Salt -- or to taste

=== GARNISH ===
2 cups Iceberg lettuce -- shredded as for taco
3 Green onions -- chopped
1 tablespoon Sesame oil


Recipe

Slice the lamb thin and the into 1-inch wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes. Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste. Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish. Serves 6.