1/3 cup hoisin sauce (see recipe below or use store-bought)
1/3 cup sliced green onions
3 tablespoon unseasoned rice vinegar
2 tablespoon minced garlic
1 tablespoon honey
½ teaspoon salt
4-pound boneless leg of American lamb, sliced
Hoisin Sauce (yields 1 cup)
¾ cup soy sauce
1/3 cup almond butter
2 tablespoon honey
1 tablespoon + 1 teaspoon vinegar
1 tablespoon + 1 teaspoon sesame oil
1/4 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
Prepare the hoisin sauce if using homemade.
Mix together hoisin sauce, vinegar, garlic, green onions, honey, and salt to create marinade.
Slice lamb into small 1″ pieces for stir-fry.
Pour marinade over lamb and mix thoroughly so that all pieces are coated.
Heat up wok and add a little bit of olive oil or coconut oil to prevent sticking.
Once pan is hot, add lamb. Stir continuously for ~10 minutes to cook meat to desired wellness (I prefer a little bit of pink still).
PREP TIME: 15
COOK TIME: 10