ROCK N LAMB STEAK: Mongolian Lamb with Ghee Cooked by Rocks | Khan's Kitchen

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than lamb.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper and gluten-free.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweetness with fewer additives, while barbecue sauce is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is generally less expensive.

Marinate lamb in soy sauce, hoisin sauce, ginger, and garlic for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add marinated lamb to the skillet and stir-fry until browned, about 3-4 minutes.

Remove lamb from the skillet and set aside.

In the same skillet, add bell pepper, carrot, and green onions; stir-fry for 2-3 minutes until tender-crisp.

Return lamb to the skillet and mix with vegetables.

Add cornstarch mixed with a little water to thicken the sauce, stirring for 1-2 minutes.

Drizzle sesame oil over the dish and stir to combine.

Serve hot over cooked rice.

Cooking Techniques

Spice Level:

Allergens