Frank's Recipes! Mongolian Lamb

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Mongolian Lamb

1 lb Boneless lamb leg or shoulder
3 tablespoon Kikkoman Soy Sauce; divided
1 tablespoon Cornstarch
2 Garlic cloves; pressed
2 1/2 tsp Cornstarch
1 tsp Sesame seed; toasted
1/2 tsp Sugar
1/8 tsp to 1/4 tsp Crushed red pepper
2 tablespoon Vegetable oil; divided
2 Carrots; cut diagonally in thin slices
1 bn Green onions cut into 2-inch lengths separating whites from tops

Cut lamb across grain into thin slices. Combine 1 tablespoon each soy sauce, cornstarch and garlic; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 3/4 cup water and next 4 ingredients; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute. Add lamb and soy sauce mixture; cook and stir until sauce boils and thickens.