Mongolian Stir-fried Lamb Recipe

Make the sauce

In a bowl, whisk together 3/4 cup soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 1 tablespoon hoisin (if using) and 1 teaspoon sesame oil until sugar dissolves. Set aside.

Make cornstarch slurry

In a small cup, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Keep nearby to add later to thicken the sauce.

Prepare lamb

If not already thinly sliced, partially freeze the lamb for 20–30 minutes to firm it, then slice across the grain as thinly as possible (about 1/8" to 1/4"). Pat slices dry with paper towel.

Season the lamb slices with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss the 2 tablespoons cornstarch with the lamb until lightly and evenly coated — this helps create a silky exterior and helps the sauce cling.

Heat a wok or large heavy skillet over high heat until very hot. Add 2–3 tablespoons neutral oil and swirl to coat. Working in a single layer and in batches if necessary to avoid crowding, quickly sear the lamb slices for 30–60 seconds per side until just browned but not fully cooked through. Remove lamb to a plate and set aside. Wipe the wok with a paper towel if there is burnt residue and reheat briefly.

Return the wok to high heat and add 1 tablespoon vegetable oil. When shimmering, add the sliced ginger and fry for about 10–15 seconds to release fragrance.

Add the sliced garlic and optional sliced red chili and stir continuously for about 10–20 seconds until fragrant and just starting to color — avoid burning the garlic.

If using red bell pepper, add it now and stir-fry for 30–45 seconds until slightly softened but still crisp.

Add the reserved seared lamb back to the wok and give everything a quick toss to combine.

Pour the prepared sauce over the lamb and aromatics. Stir quickly to combine and bring the mixture to a gentle simmer. Cook for about 30–60 seconds so the flavors begin to meld.

Stir the cornstarch slurry once to re-mix and pour into the wok while stirring. Cook for another 30–60 seconds until the sauce thickens into a glossy coating that clings to the lamb. If sauce becomes too thick, add up to 1–2 tablespoons water to loosen.

Add the scallion pieces and toss for 10–20 seconds — you want the scallions to be bright and slightly tender but still have some bite.

Taste and adjust: add a pinch more sugar for sweetness or a splash of soy for saltiness if needed.

Remove from heat. Drizzle with a little toasted sesame oil if desired, sprinkle with toasted sesame seeds and chopped cilantro or extra scallion.

Serve immediately over cooked rice or noodles.