Delicious Chinese Mongolian Lamb Stir-Fry

Cut the lamb into thin slices. Marinate it with dark soy sauce, minced garlic, and ginger slices for 30 minutes.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated lamb and stir-fry until it changes color. Remove from the wok and set aside.

In the same wok, turn down the heat to medium, add another tablespoon of oil and the brown sugar. Stir until the sugar melts and caramelizes.

Add the lamb back to the wok, then add the cooking wine and red chili flakes. Stir-fry for another minute.

Lastly, dissolve cornstarch in a few tablespoons of water, add to the wok and keep stirring until the sauce thickens.

Add green onions and stir-fry for one last minute.

Serve the Mongolian lamb hot, garnished with extra green onions, over rice or noodles.