Mongolian Lamb

Instructions

1. Prepare the lamb
   Slice lamb shoulder into thin strips against the grain. If the meat is slightly frozen, it will be easier to slice thinly. Pat dry with paper towels to remove excess moisture.
2. Mix the sauce
   In a bowl, combine soy sauce, hoisin sauce, brown sugar, rice wine vinegar, and chili flakes. Stir well until sugar is dissolved. In a separate small bowl, mix cornstarch with water to create a slurry and set aside.
3. Stir-fry the aromatics
   Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add garlic and ginger, stir-frying for 30 seconds until fragrant but not burned.
4. Cook the lamb
   Add the remaining tablespoon of oil and add lamb in batches, making sure not to overcrowd the pan. Stir-fry each batch for 2-3 minutes until browned on the outside but still slightly pink inside. Remove and set aside.
5. Combine and thicken
   Return all lamb to the wok. Pour in the sauce mixture and bring to a simmer. Add the green onions and cook for 1 minute. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the meat.
6. Final touches
   Adjust seasoning if necessary. The sauce should be glossy and coat the lamb pieces. Remove from heat once the sauce reaches your desired consistency.