Garlic lamb Mongolian style

Bold, glossy, and packed with savory-sweet flavor, Mongolian garlic lamb is a stir-fry that delivers restaurant-quality results in minutes. Tender slices of lamb soak up a garlicky marinade of soy sauce and sweet sherry, then hit the wok until beautifully browned. A quick finish with brown sugar and sesame oil creates a rich, glossy sauce, while fresh green onions add a bright, crisp note. Served over a bed of just-wilted baby bok choy and fluffy steamed rice, it's the kind of dish that makes weeknight cooking feel like a celebration.

Combine the sliced lamb, crushed garlic, half of the soy sauce, half of the sweet sherry, and the cornstarch in a large bowl. Mix well until the lamb is evenly coated. Let it sit for a few minutes while the wok heats.

Heat the vegetable oil in a wok or large skillet over high heat. Add the lamb in batches and stir-fry until browned all over. Cooking in batches keeps the heat high, so the lamb sears rather than steams. Transfer each batch to a plate as it finishes.

Return all the lamb to the wok. Add the remaining soy sauce, remaining sweet sherry, brown sugar, and sesame oil. Stir-fry until the sauce comes to a boil and thickens slightly, coating the lamb in a glossy glaze.

Remove the wok from the heat and stir in the green onions. Spoon the lamb over a bed of stir-fried baby bok choy and serve with steamed rice.