Mongolian Lamb
Grapeseed or peanut oil
Lamb Bowl
2 lbs. leg of lamb, sliced thin and then cut into 1-inch strips
Onion Bowl
1 large onion, sliced and quartered
Spice Bowl
2 Tbsp. cumin
1 Tbsp. pepper
1 tsp. kosher salt
1/2 tsp. red pepper flakes
Sauce Bowl
8 green onions, chopped
3 cloves garlic, chopped
2 Tbsp. soy sauce
2 Tbsp. Shaoxing wine
Cilantro Bowl
2 cups cilantro, chopped
Set up the five Bowls (Lamb, Onion, Spice, Sauce and Cilantro). Pour the Spice Bowl into the Lamb Bowl and toss with your hands until all the lamb is evenly coated with seasonings. Add 2 Tbsp. oil to a wok over high heat. When th oil just begins to smoke, pour the Onion Bowl into the wok. Cook and toss the onions for about 2 minutes. Pour the cooked onions back into the Onion Bowl. Add another 2 Tbsp. oil to the wok over high heat. When hot, pour the Lamb Bowl into the wok. Cook and toss the lamb until the meat begins to brown (about 2 minutes). Pour in the Sauce Bowl. Keep tossing until the lamb is just cooked (about 2 more minutes). Add the Onion Bowl with the cooked onions to the lamb. Toss everything together. Remove from heat and add the Cilantro Bowl. Toss until everything is combined and serve.
Our comments: The only thing Mongolian about this recipe is it reminds me of Mongolian Beef at First Emperor, my favorite dish at my favorite Chinese restaurant.