mongolian lamb

Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It&#039;s completely addictive!Also excellent made with beef - see Note 1.

Mongolian Lamb

lamb

tsp baking soda ((bicarb soda) (tenderiser, Note 2))

cornstarch

soy sauce ((or all purpose, Note 3))

Chinese cooking wine ((Note 4 subs))

tsp dark soy sauce ((Note 3))

tsp Sambal Oelak

tbsp hoisin sauce ((I used Lee Kum Kee brand))

tsp Chinese five spice powder ((Note 5))

water

tsp sesame oil (, toasted (Note 6))

tbsp vegetable oil ((or canola or peanut))

onion

garlic (, finely chopped)

green onions (,

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.

Marinate 2 hours -  Backstrap, Midloin chops and other listed Tender Cuts in Note 1.

Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).

Tenderise Lamb:

Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)

Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.

Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.

Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.

Serve with rice!

Cooking:

Mongolian Lamb is a perfect Chinese recipe for a quick and easy weeknight dinner. For best results, marinate the lamb overnight. Serve with rice or noodles!

Mongolian Lamb &amp; Onion Stir Fry

(1½lb) lamb fillets,

garlic, crushed

2.5cm (1in) fresh ginger root, grated

(1 tsp) baking soda

(2 tsp) cornflour

milliliters (1 tbsp) light soy sauce

milliliters (2 tbsp) Chinese rice wine

(1 tbsp) cornflour

milliliters (2 tbsp) dark soy sauce

milliliters (1 tbsp) chilli paste [optional]

hoisin sauce

(½ tsp) Chinese 5 spice

45 milliliters (3 tbsp) Chinese rice wine

milliliters (1 tbsp) sesame oil

ml (2 tbsp) vegetable oil

onions,

spring onions, chopped

For the Marinated Lamb

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices.

Combine the garlic, ginger, baking soda, cornflour, light soy sauce and Chinese rice wine in a bowl.

Cover and refrigerate for 1 hour, or preferably  leave it overnight to marinate.

For the Mongolian Sauce

Once the lamb has finished marinating and you would like to cook it, make the sauce.

Combine the cornflour and soy sauce first to form a paste.

Add the rest of the ingredients and stir vigorously until a smooth sauce has formed. Set aside.

For the Stir Fry

Heat the oil in a Green Pan wok or heavy-based frying pan.

Add the onions and spring onions and stir fry over medium heat for 5 minutes or until softened and golden brown.

Turn up the heat and tip in the lamb. Stir vigorously.

Once the lamb has lightly browned, pour in the Mongolian Sauce, stir, then let it sizzle away for about 3 minutes or until the meat is cooked and the sauce has thickened.

Serve immediately with white rice or on a bed of egg noodles. Enjoy!

It looks so delicious. I am going to try this.

baking soda

sugar

soy sauce

Tablespoons neutral oil

leg of lamb

oyster sauce

Tablespoon bean sauce

Tablespoons hoisin sauce

½ Tablespoons sambal olek (or any garlic chile sauce)

Tablespoons red wine vinegar

Tablespoon sugar

¼ teaspoon five spice powder

shiitake mushrooms

scallions, rinsed and cut into 2 inch pieces

garlic

Tablespoons minced ginger

neutral oil

sesame oil

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

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

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

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

For the Lamb:

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.

Make the sauce:

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

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.

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.

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

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

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.

For the Stir Fry:

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This Mongolian Lamb recipe will have you licking the pan. Perfectly tender lamb, sublimely sticky and sweet sauce - it’s just like at a restaurant.

Shaoxing wine

tsp bicarb soda

Cornflour (1.5 tbsp)

tbsp light soy

tbsp dark soy

tsp Chinese five spice powder (opt.)

beef stock

tsp sesame oil

cm ginger (1 tbsp grated)

brown onion

green onions

green beans

vegetable oil

rice

tsp salt

Thinly slice lamb. Combine lamb, Shaoxing wine, salt and bicarb in a bowl and set aside.TIP: Bicarb will soften the lamb and give it a velvety texture.

Make a sauce by mixing 1 tablespoon cornflour, soy sauce, dark soy sauce, hoisin sauce, Chinese five spice powder (opt. - you can skip five spice if it will make it too spicy for your child), beef stock and sesame oil.

Peel and finely chop garlic. Finely grate ginger. Peel and slice brown onion into wedges. Trim and slice green onions into 2 cm pieces, all the way up to the ends. Reserve a few green sections of green onions and finely slice for garnish. Trim green beans and slice into 4 cm pieces.

Place a large frying pan or wok on high heat. While you are waiting for it to heat up, sprinkle 1 teaspoon cornflour over the lamb and mix through.

Add vegetable oil to the pan and once hot, add garlic, ginger and brown onion. Cook for a minute or until fragrant.

Add lamb to the hot pan and cook for 3 minutes, or until starting to colour, stirring occasionally. Meanwhile, microwave your rice so it is ready. You can also microwave your child’s portion of green beans now too, if you think your child would prefer them plain.

Mix sauce and then add to the pan, stirring. The sauce should thicken up quickly over the heat.

Add green onions (except for garnish) and green beans to the pan and cook for a couple of minutes more.

Serve sticky lamb on a bed of rice and sprinkle over reserved thinly sliced green onions.For kids you can serve their rice, lamb and green beans separately (if you reserved them earlier).

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Top 4 mongolian lamb recipes from across the web

The most viewed mongolian lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mongolian Lamb &amp; Onion Stir Fry

Mongolian Lamb

Mongolian Lamb

The most viewed mongolian lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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