Nitrate & Nitrite Free Gluten Free Mongolian Lamb
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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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