Low Sugar Gluten Free Mongolian Lamb

Total time50 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the lamb

1.5 lb boneless lamb leg or shoulder, thinly sliced against the grain (about ¼-inch thick)
3 tbsp cornstarch
½ tsp salt
¼ tsp black pepper

For the sauce

½ cup tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Eden Foods Organic, Tamari Soy Sauce, 10 fl oz (296 ml)
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⅓ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
⅓ cup water
1 tbsp fresh ginger, finely grated
1 tsp cornstarch
½ tsp red pepper flakes

For cooking

3 tbsp garlic-infused oil, divided
6 scallions, green tops only, cut into 2-inch pieces

For serving

steamed white rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
Pat the lamb slices dry with paper towels, then toss them in a large bowl with the cornstarch, salt, and black pepper until every piece is evenly coated. Set aside to rest for 15 minutes — the cornstarch will adhere and dry slightly on the surface.
2
While the lamb rests, whisk together the tamari, brown sugar, water, grated ginger, 1 tsp cornstarch, and red pepper flakes in a small saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and the sauce thickens just enough to coat the back of a spoon, about 3–4 minutes. Remove from heat and set aside.

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