Noble House Hunan Lamb Salad

This recipe is from my local Chinese restaurant.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons rice vinegar
• 1  tablespoon soy sauce
• 2  teaspoons  toasted sesame oil
• 1  teaspoon lemon juice
• 1  tablespoon cornstarch
• 3  tablespoons hoisin sauce
• 2  tablespoons  chili paste with garlic
• 1  tablespoon sugar
• 12  cups  mixed salad greens, rinsed and crisped
• 1  medium cucumber, halved and sliced
• 2⁄3 cup  lightly packed cilantro leaf
• 1  tablespoon canola oil
• 1  large onion, halved and thinly sliced
• 1  lb lean boneless leg of lamb, trimmed of fat and cut into 3/4 inch cubes

Directions

1. In a small bowl, whisk vinegar, soy sauce, sesame oil, and lemon juice to blend. Add cornstarch; stir until smoothly blended. Add hoisin sauce, chili paste, and sugar; blend well. Set aside.
2. In a large serving bowl, mix greens, cucumber, and two-thirds of the cilantro.
3. Heat canola oil in a wide non-stick frying pan over medium-high heat. Add onion and cook, stirring often, until soft (about 5 minutes); add water, 1 tablespoon at a time, if pan appears dry.
4. Add lamb and cook, stirring often, until done to your liking; cut in thickest part to test (2 to 3 minutes for medium-rare).
5. Stir hoisin mixture and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes). Immediately spoon lamb mixture over greens. Sprinkle with remaining cilantro.