Mongolian Lamb – PF Chang’s Style

Another day, another PF craving! But unfortunately I didnt have any beef in the house… eeeek! What do I do?! I really want Mongolian Beef! Bingo! Add lamb instead! If I’m totally honest this turned out much better than I was expecting to. It’s so easy to make and you could substitute the lamb for any meat or even just add it to any veggies and done.


1 1/2 pounds lamb meat sliced thin

1/4 cup cornflour

3 tbsp vegetable oil

1/2 cup low sodium soy sauce

1/2 cup brown sugar

1/4 cup water

1 teaspoon minced ginger

3 garlic cloves minced

pinch of red pepper flakes

green onions sliced for garnish


1. Slice the lamb into slices and toss with cornstarch into a ziplock and shake to mix well. Set aside.

2. Heat oil in a small pan over medium heat. Add the ginger and garlic and stir just until fragrant (about 1 minute). Add the soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.

3. Cook the lamb in small batches for about 2 minutes. (It doesn’t need to cook all of the way through as we’ll be cooking it further later).

4. Once the meat has been cooked, mix in the sauce and heat over medium until hot and bubbly. I would recommend leaving the sauce a little runny. Remove from heat and stir in green onions. Best served over rice.



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