Paleo Mongolian Lamb with Scallions
Tender lamb stir-fried in a rich, savory Mongolian sauce, topped with fresh scallions for a burst of freshness.
Ingredients
- about 570 g Lamb Shoulder
- 4 stalks Scallions
- 0.33 cup Coconut Aminos
- 0.25 cup Chicken Broth
- 3 cloves Garlic
- 1 tsp Ginger
- 1 tbsp Arrowroot Starch
- 2 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the about 570 g of lamb shoulder thinly against the grain. Place the sliced lamb in a bowl and sprinkle with the 1 tbsp of arrowroot starch, tossing to coat evenly.
- 2In a small bowl, whisk together the 0.33 cup of coconut aminos, 0.25 cup of chicken broth, 3 cloves of minced garlic, and 1 tsp of grated ginger.
- 3Heat the 2 tbsp of avocado oil in a large skillet or wok over high heat until it shimmers, approximately 204.4°C (200°C).
- 4Add the coated lamb to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Stir-fry for 4-6 minutes, until the lamb is browned on all sides and cooked through, reaching an internal temperature of 63°C.
- 5Pour the prepared coconut aminos mixture over the lamb in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats the lamb.
- 6While the lamb is cooking, slice the 4 stalks of scallions thinly. Add the sliced scallions to the skillet and toss to combine with the lamb and sauce just before serving.
- 7Serve the Paleo Mongolian Lamb immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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