Step 1

Cut the lamb into 4-5 strips and cut out any thick pieces of fat or gristle.

Step 2

Cut the lamb into thin (¼”) pieces against the grain.

Step 3

Put the lamb into a bowl and add the baking soda, soy sauce, and sugar. Mix the lamb well.

Step 4

Then add 2 Tablespoons of oil and mix again. Refrigerate for at least 1 hour.

Step 5

Combine the soy sauce, oyster sauce, bean sauce, hoisin sauce, sambal olek, red wine vinegar, sugar, and cornstarch in a cup and whisk together to completely dissolve the cornstarch.

Step 6

Set aside.

Step 7

Trim the mushrooms and cut them in half. Set aside.

Step 8

Heat a large skillet over medium high heat for a couple of minutes. (You want the pan very hot). Add 1 Tablespoon of oil and swirl to coat. Add the lamb in one layer and let it cook for 1 minute.

Step 9

Turn the heat up to high and flip the lamb pieces over. Add the ginger and garlic and cook for a couple of seconds while moving the lamb around with chopsticks or other utensils.

Step 10

Next add the shiitake mushrooms and stir fry for an additional minute, moving the ingredients of the pan around to keep it cooking evenly.

Step 11

Turn the heat down to medium high and add the sauce, stirring the contents of the pan as it cooks and thickens.

Step 12

Add the scallions and cook just until the scallions start to wilt. (Less than a minute). Turn off the heat and drizzle with the sesame oil. Stir to combine and serve immediately.