stir fry mongolian lamb with chunky mashed potatoes

I woke up late today and I really didn’t want to eat my leftover bbq chicken pizza for lunch so I made this dish. I was supposed to make it for dinner but what’s the difference right? 🙂 It’s pretty tasty and I made an easy mashed potatoes recipe to go along with the lamb and some spring mix salad. Lamb is iffy. If you don’t cook it right, it will NOT taste good. I’m not a butcher so the pieces are a little out of shape. I can’t help it. I don’t generally cut meat while it’s raw. In fact, I do my best to avoid it. If my dad wants to cut it for me I’ll let him do it cause I know I won’t do it 🙂 hehe..anyhow, onto the recipe!

Here’s the recipe..
Stir Fry Mongolian Lamb (adapted from Stir Frying to the Sky’s Edge)
12 oz boneless leg of lamb (preferably without the fat or else you have to cut it off yourself) cut into 1/4 inch slices
1 tablespoon minced garlic
2 tablespoons rice wine (you can use dry sherry if you like)
1 teaspoon dark soy sauce (DARK! not LIGHT! Trust me, the taste is different)
3/4 teaspoon roasted and ground sichuan peppercorns (optional)
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon rice vinegar (I used rice wine instead)
1 tablespoon soy sauce (light)
2 tablespoons vegetable oil
shredded or minced scallions (optional)

1. In a medium bowl, combine meat, garlic, rice wine, dark soy sauce, peppercorns, cornstarch, salt, and sugar. Mix thoroughly!
2. Stir in the sesame oil and mix again.
3. Heat a wok or large stir fry pan and pour in vegetable oil. Once it’s heated, add the lamb mixture in a single layer to sear the meat. Let it cook undisturbed for about 1 minute.
4. While the lamb is searing, in that same medium bowl combine hoisin sauce, rice vinegar, and soy sauce.
5. If you want to add scallions you add them now and stir fry with lamb for about 30 seconds.
6. After 30 seconds, add in the hoisin sauce mixture and stir fry to combine. Since the lamb is thin, it shouldn’t take long to cook. Please be careful about that because overcooked lamb will have a disgusting after taste. Undercooked is better than overcooked.

Enjoy 🙂 It really is delicious if you’re into lamb. I love lamb so it’s my kinda thing. I’m also adding the mash potatoes recipe on here because it’s so easy.

Here’s the recipe..
Chunky Herb Mashed Potatoes
3 medium gold potatoes peeled
water for boiling
1 tablespoon parsley (or whatever herb you have on hand..thyme, basil, rosemary)
1-2 tablespoons heavy whipping cream
salt and pepper to taste

1. Boil potatoes in water until fork tender. I’m not exactly sure about the time because I was preparing the lamb as I was boiling them. Sorry! 😦 It should take maybe 15 minutes? Less if you cut them into pieces.
2. Drain potatoes and mix in 1-2 tablespoons of heavy whipping cream. Mix thoroughly.
3. Add parsley, salt, and pepper and mix again.
4. If it’s too chunky for you, use a mixer. I used a wooden spoon because I like my mashed potatoes on the chunkier side. No need for butter, I think it taste great without it 🙂

Hope you give it a whirl. It’s easy peasy. You can pair it off with dinner rolls or a salad and there you go. Overall cook and prep time shouldn’t be more than 45 minutes. Only if you’re multi-tasking though! 🙂 Thanks for stopping by.

Fail Sweetly,


2 thoughts on “stir fry mongolian lamb with chunky mashed potatoes

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