Serious Eats: Recipes
Mongolian Stir-Fried Lamb with Cumin
Note: This recipe works well with beef. Use a flavorful, loose-textured cut like hanger, flap meat, or flank, sliced thinly against the grain.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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