Lamb Hunan Style (4oz/serving)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 7.8 g
  • Cholesterol: 73.7 mg
  • Sodium: 357.1 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 23.6 g

View full nutritional breakdown of Lamb Hunan Style (4oz/serving) calories by ingredient
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Spiced up thinly sliced lamb with lots of sauce. Good over a bowl of rice. Spiced up thinly sliced lamb with lots of sauce. Good over a bowl of rice.
Number of Servings: 8


    32 oz Lamb, thinly sliced
    1 Tbsp Olive Oil
    12 Ginger Root, large slices
    12 Garlic Cloves, chopped
    2 Chili Peppers, Dried
    3 Green Onions (Scallions)
    2 Cups Chicken Broth
    3 tsp Cornstarch
    1 Tbsp Soy Sauce
    2 tsp Rice Vinegar
    1 Tbsp Rice Wine


1. Mix together the following ingredients
1.5 tsp Soy Sauce
1 Tbsp Rice Wine
1.5 tsp cornstarch
1 Tablespoon Ginger Juice

2. Mix together the following ingredients:
1.5 tsp Soy Sauce
2 tsp Rice Vinegar
1 Tbsp Rice Wine
1.5 tsp Cornstarch
2 Cups Chicken Broth

After mixing everything together, hold Hunan Sauce Mixture in reserve for use near the end of cooking.

3. Slice the Lamb into thin slices & marinate in Lamb Marinade for 15 to 20 minutes.
4. Heat 0.5 Tbsp oil in wok/pan over high heat. Add the ginger, chopped garlic & chili peppers, stirring for about 15 seconds.
5. Add the marinaded Lamb and stir fry until Lamb is no longer pink in color.
6. Add the Scallions and Hunan Sauce Mixture, mixing well and cook until slightly thickened.
Serve Hot over rice or noodles.

To make the Ginger Juice for the Lamb Marinade, take some of the sliced Ginger and chop fine. Then, holding all the chopped ginger in your hand, squeeze as much juice into the Marinade Bowl, as you can.

You can increase or decrease any of the ingredients to your taste. For example, if you want more heat, increase the chili pepper. You can decrease the Salt level by using low sodium Soy Sauce and Chicken Broth.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LIMASTAR.

TAGS:  Poultry |

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