Mongolian Flash-Fried Shredded Lamb with Scallion (Cong-bao Yang-rou)

Cong-bao Yang-rou – The north of China, especially Mongolia, is famous for its mutton dishes. The country’s capital of Beijing known as “the mutton city of China”. This recipe includes a dash of cumin, which is added to the famous grilled and stir-fried lamb cumin dishes of Hunan.

Cong-bao Yang-rou - Mongolian Shredded Lamb with Scallions

Cong-bao Yang-rou – Mongolian Shredded Lamb with Scallions

The combination of lamb and scallion is one of those inspired pairs like peanut butter and jelly. It takes no time to make and is a perfect mid-week dinner that everyone will love. The addition of cumin adds a subtle complexity to what is a fairly straight foward dish. Serve with white rice.
5 from 1 vote
Print Pin
Course: Brunch, Lunch
Cuisine: Chinese, Northern China, Peking
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler


  • Wok


  • 1 lb Boneless lamb, shoulder or leg (Sub: flank steak)
  • 1 cup Peanut oil
  • 2 tbsp Shaoxing rice vinegar
  • 2 oz Cornstarch + 1 tbsp for slurry)
  • 1 tsp Kosher salt, divided
  • tsp Ground cumin
  • 1 tsp Pepper: black, sichuan, or cayenne
  • ½ tsp White pepper
  • 1 tbsp Soy sauce
  • 1 tsp Sugar
  • 1 Egg white
  • 8 oz Scallions, tips removed and cut into 2-inch lengths
  • 2 cloves Garlic, sliced thin
  • 1 tsp Toasted sesame oil


  • Prep – Slice lamb against the grain into 2 x ¼-inch slices. Either leave slices of stack slices and cut into ¼-inch shreds. In a bowl, mix lamb shreds with cornflour, cumin, pepper, ½ tsp salt, rice wine, and egg white. Toss and marinate on the counter for at least 15 minutes.
    Make cooking sauce by combining soy sauce, white pepper, ½ tsp salt, and sugar in a small bowl. In a small bowl, mix 1 tsp cornflour with 2 tbsp of water to make a slurry.
  • Cook – Heat peanut oil in a wok over high heat until smoking. Add lamb and stir-fry, separating shreds, for about 2 minutes. Transfer with a slotted spoon to a paper towel lined plate to drain. Pour out all but 1 tbsp of oil.
    When wok is hot again, add scallion and garlic and stir-fry for 30 seconds. Add the reserved cooking sauce and bring to boil. Add the slurry and mix a little until sauce thickens, about 1 minute. Put lamb back into the wok and stir-fry until reheated. Remove to a serving dish and drizzle sesame oil over. Serve with white rice.


  • To save cooking oil to reuse later, drain oil through a coffee filter lined strainer set over a jar. Refrigerate.


Calories: 677kcal | Carbohydrates: 19g | Protein: 17g | Fat: 59g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 27g | Cholesterol: 46mg | Sodium: 325mg | Potassium: 399mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg

Search All MHT Recipes:

Key Ingredients
Cooking Method

Search all Recipes 

Load More