Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) lamb sirloin, leg steaks, or shoulder steak, sliced very thin against the grain
- 1 tsp cornstarch (for lamb)
- 1 tbsp neutral oil (for lamb)
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp honey or light brown sugar
- 1/4 cup (60 ml) water or unsalted chicken stock
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 2 tbsp neutral oil (for stir-fry)
- 8 oz (227 g) cremini mushrooms, sliced
- 5 oz (140 g) shiitake mushrooms, stems removed, caps sliced
- 1 tbsp grated fresh ginger
- 3 garlic cloves, finely minced
- 10 oz (283 g) baby bok choy, chopped (stems and leaves separated)
- 2 packed cups (60 g) baby spinach
- 3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds (optional)
Do This
- 1. Toss sliced lamb with 1 tsp cornstarch and 1 tbsp neutral oil; set aside 10 minutes.
- 2. Whisk miso, soy, mirin, vinegar, sesame oil, honey, and water; mix cornstarch slurry separately.
- 3. Heat a wok or large skillet to about 425°F (218°C) (surface temp) over high heat; add 1 tbsp oil.
- 4. Sear lamb in 2 batches, 60–90 seconds per batch; remove to a plate.
- 5. Add remaining oil; stir-fry mushrooms 3–4 minutes. Add ginger/garlic for 30 seconds.
- 6. Add bok choy stems 1 minute, then leaves + spinach 30–60 seconds.
- 7. Return lamb, add sauce + slurry, toss 30–60 seconds until glossy and thickened; garnish with scallions and sesame seeds.
Why You’ll Love This Recipe
- Big umami, fast: Miso + soy + mushrooms make a restaurant-style sauce in minutes.
- Perfect for weeknights: High-heat sear + quick stir-fry keeps total time under 30 minutes.
- Great texture contrast: Juicy lamb, meaty mushrooms, and crisp-tender greens.
- Flexible: Swap the greens, change the protein, or turn up the heat easily.
Grocery List
- Produce: fresh ginger, garlic, baby bok choy, baby spinach, scallions
- Dairy: none
- Pantry: white miso paste, low-sodium soy sauce, mirin, rice vinegar, toasted sesame oil, honey or light brown sugar, cornstarch, neutral oil, toasted sesame seeds (optional)
Full Ingredients
For the Lamb
- 1 lb (454 g) lamb sirloin, leg steaks, or shoulder steak, sliced very thin (about 1/8 inch / 3 mm) against the grain
- 1 tsp cornstarch
- 1 tbsp neutral oil (such as avocado, canola, or grapeseed)
- 1/4 tsp kosher salt
For the Miso Stir-Fry Sauce
- 3 tbsp (45 g) white miso paste
- 2 tbsp (30 ml) low-sodium soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) rice vinegar
- 2 tsp (10 ml) toasted sesame oil
- 2 tsp (10 g) honey or light brown sugar
- 1/4 cup (60 ml) water or unsalted chicken stock
- 1 tsp cornstarch + 1 tbsp (15 ml) water (slurry, for thickening)
For the Stir-Fry
- 2 tbsp (30 ml) neutral oil, divided
- 8 oz (227 g) cremini mushrooms, sliced
- 5 oz (140 g) shiitake mushrooms, stems removed, caps sliced
- 1 tbsp grated fresh ginger
- 3 garlic cloves, finely minced
- 10 oz (283 g) baby bok choy, chopped (separate stems and leaves for best texture)
- 2 packed cups (60 g) baby spinach
- 3 scallions, thinly sliced (white and green parts)
- 1 tbsp toasted sesame seeds (optional)
To Serve (Optional, but Recommended)
- Steamed jasmine rice, brown rice, or noodles
- Chili crisp or red pepper flakes (to taste)
- Lime wedges (optional, for brightness)
Step-by-Step Instructions
Step 1: Slice and velvet the lamb
Pat the lamb dry, then slice it very thinly against the grain (aim for about 1/8 inch / 3 mm). Thin slices cook fast and stay tender.
In a medium bowl, toss the lamb with 1 tsp cornstarch, 1 tbsp neutral oil, and 1/4 tsp kosher salt until lightly coated. Let it sit for 10 minutes while you prep the sauce and vegetables. This quick “velveting” step helps the lamb sear nicely and keeps the sauce glossy.
Step 2: Whisk the miso sauce and slurry
In a small bowl, whisk together 3 tbsp miso, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 2 tsp toasted sesame oil, 2 tsp honey (or brown sugar), and 1/4 cup water (or stock) until smooth.
In a second small bowl, stir 1 tsp cornstarch with 1 tbsp water to make a slurry. Keep this separate for now; you’ll add it at the end so it thickens quickly without clumping.
Step 3: Prep the vegetables for fast cooking
Slice the cremini and shiitake mushrooms. Mince the garlic and grate the ginger. Chop the baby bok choy and separate the stems from the leaves (the stems need slightly more time). Measure the spinach and slice the scallions.
Stir-frying moves quickly, so having everything ready beside the stove makes the cooking stress-free.
Step 4: Preheat your pan until very hot
Place a wok or a large heavy skillet (12-inch / 30 cm) over high heat for 2 minutes. For the most consistent results, use an infrared thermometer and aim for a surface temperature of about 425°F (218°C).
Add 1 tbsp of the neutral oil and swirl to coat. The oil should shimmer immediately.
Step 5: Sear the lamb in two quick batches
Add half the lamb in a single layer. Sear, stirring and flipping quickly, for 60–90 seconds until the outside is browned but the center is still a touch pink (it will finish cooking later). Transfer to a plate.
Repeat with the remaining lamb, adding a small splash of oil only if the pan looks dry. Remove the second batch to the plate.
Step 6: Stir-fry mushrooms, then aromatics
Add the remaining 1 tbsp neutral oil to the pan. Add the mushrooms and cook for 3–4 minutes, stirring often, until they’re browned and have released most of their moisture.
Add the ginger and garlic and stir-fry for 30 seconds until fragrant. Keep the heat high, but don’t let the garlic scorch.
Step 7: Add greens, sauce, and finish glossy
Add the bok choy stems and stir-fry for 1 minute. Then add the bok choy leaves and spinach and toss for 30–60 seconds until just wilted but still bright.
Return the lamb (and any juices) to the pan. Give the miso sauce a quick re-whisk, then pour it in. Stir the cornstarch slurry again and add it as well. Toss constantly for 30–60 seconds until the sauce thickens and coats everything in a glossy sheen.
Remove from heat immediately (miso tastes best when it’s heated gently and briefly). Sprinkle with scallions and sesame seeds. Serve hot with rice or noodles.
Pro Tips
- Thin slices are everything: If your lamb is hard to slice, freeze it for 15 minutes first to firm it up.
- Keep the heat high and the batches small: Overcrowding steams the lamb and mushrooms instead of browning them.
- Don’t boil the miso sauce: Add the sauce at the end and thicken quickly (about 30–60 seconds) for the cleanest, sweetest miso flavor.
- Separate bok choy stems and leaves: This keeps stems crisp-tender while the leaves stay silky instead of mushy.
- Adjust salt at the table: Miso and soy vary in saltiness; taste first, then add a splash more soy only if needed.
Variations
- Spicy miso lamb: Add 1–2 tsp chili crisp or 1 tsp gochujang to the sauce, plus a pinch of red pepper flakes.
- Different greens: Swap bok choy/spinach for 6 oz (170 g) chopped kale (add it earlier and cook 2–3 minutes) or use napa cabbage.
- Protein swap: Use 1 lb (454 g) thin-sliced beef sirloin, pork tenderloin, or extra-firm tofu (pressed and cubed). Keep the same sauce and technique.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with 1–2 tbsp water to loosen the sauce, about 3–5 minutes, stirring often. For best texture, avoid microwaving too long (the greens can overcook). You can slice the lamb and mix the sauce up to 24 hours ahead; keep them refrigerated separately.
Nutrition (per serving)
Approximate, will vary by specific ingredients. Calories: 470; Protein: 33 g; Carbohydrates: 18 g; Fat: 30 g; Saturated Fat: 9 g; Fiber: 4 g; Sugars: 7 g; Sodium: 980 mg
