Mongolian Lamb

1. 1

   Slice the lamb thin and the into 1-inch wide strips. I often freeze the lamb just a bit so I can slice it very thin. Mix the marinade and soak the meat in same for 30 minutes.

2. 2

   Heat a wok and add the oil, salt and garlic. Stir-fry just until the garlic begins to change color, then add one-half of the marinated meat. Stir-fry over very high heat until done to your taste.

3. 3

   Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish.

No additional tips available.