Mongolian Lamb
By: Anonymous
Published: Friday, February 12, 2010 - 9:29pm

Ingredients




1 pound Lamb, lean boneless shoulder cut into 1" strips
2 tablespoons Oyster sauce
3 Green onions chopped
1 tablespoon Chili sauce
Freshly-ground black pepper
2 tablespoons Peanut oil
3 Garlic cloves diced fine
teaspoon Salt or to taste
2 cups Iceberg lettuce shredded as for taco
3 Green onions chopped
1 tablespoon Sesame oil

Preparation

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 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 Remove to a warm plate and stir-fry the second half. Serve over the lettuce and add the onion and sesame oil garnish. 4 Comments: Great grills are used for this dish in famous Mongolian restaurants in China. You may want to use a table-top grill of some sort and cook this dish at the table in front of your guests. 5 I think the dish is just fine straight from the kitchen wok. It is rich!