Gluten Free Mongolian Lamb
Mongolian lamb is one of those takeout-style dishes that feels indulgent and a little special, with its glossy, sweet-savory sauce and tender, seared meat that practically melts into every bite. The key swap that makes this version work without gluten is tamari in place of regular soy sauce — it delivers the same deep, umami-rich backbone without any wheat hiding in the bottle. Cornstarch does double duty here, coating the lamb before searing to create that irresistible caramelized crust, then thickening the sauce until it clings in a way that feels genuinely restaurant-worthy. Garlic-infused oil brings bold flavor to the wok without any actual garlic pieces, and fresh ginger plus red pepper flakes keep every forkful lively and a little fiery. The whole thing comes together fast over high heat, so you get beautifully browned lamb and bright scallion greens without overcooking anything. Served over steamed white rice for four, it's a weeknight dinner that looks and tastes like you ordered in — except you know exactly what went into it.
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Learn more →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
- ⅓ cup packed light brown sugar
- 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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