Mongolian lamb

Mongolian lamb
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Mongolian lamb ingredients

  • 1 lb Boneless Lamb
  • -- leg or shoulder
  • 3 T Kikkoman Soy Sauce, divided
  • 1 T Cornstarch
  • 2 garlic clove, pressed
  • 2 1⁄2 t Cornstarch
  • 1 t Sesame seeds, toasted
  • 1⁄2 t Sugar
  • 1⁄8 t -to...
  • 1⁄4 t Crushed Red Pepper
  • 2 T Vegetable oil, divided
  • 2 Carrots, cut diagonally
  • -- in thin slices
  • 1 bn Green onions
  • -- cut into 2-inch lengths separating whites from tops

Cooking Mongolian lamb

1. Cut lamb across grain into thin slices.
2. Combine 1 tbsp.
3. _each_ soy sauce, cornstarch and garlic; stir in lamb.
4. Let stand 10 minutes.
5. Meanwhile, combine remaining soy sauce, ¾ cup water and next 4 ingredients; set aside.
6. Heat 1 tbsp.
7. oil in hot wok or large skillet over high heat.
8. Add lamb and stir-fry 1 minute.
9. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.

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