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 S

⏱ 25 min 🔨 Prep 15min 🔥 Cook 10min 📊 Medium 🍽 4 servings ⭐ 5.0 (103) 👁 7
Mongolian Lamb

Ingredients

4 servings

Instructions

  1. Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
  2. Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
  3. Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
  4. Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
  5. 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.
  6. 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.
  7. 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.
  8. Serve with rice!
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Nutrition per serving

Protein24g
Carbs12g
Fat14g
279kcal
24gProtein
12gCarbs
14gFat

💰 Cost Estimate

Total Ingredients
$1346.00
Per Serving
$337.00/serving
🏠 Savings
~$2692.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
IngredientAmountSubtotal
/ 12 oz lamb meat 350 g $770.00
baking soda 0.5 tsp $1.00
cornflour / cornstarch 1 tsp $3.00
light soy sauce 1 tbsp $15.00
Chinese cooking wine 1 tbsp $4.00
cornflour / cornstarch 3 tsp $8.00
dark soy sauce 2 tsp $10.00
light soy sauce 1 tsp $5.00
Sambal Oelak or other chilli paste 0.5 tsp $1.00
hoisin sauce 3 tbsp $45.00
Chinese cooking wine 2 tbsp $8.00
Chinese five spice powder 0.25 tsp -
water 0.75 cup -
sesame oil 1 tsp $5.00
vegetable oil 2 tbsp $24.00
onion 1 large $50.00
garlic 2 cloves $395.00
reen onions 4 g $2.00

*Estimated market prices, may vary by region

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🍳

Mongolian Lamb

Ingredients:
  • 350 g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
  • 1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
  • 1 tsp cornflour / cornstarch
  • 1 tbsp light soy sauce ((or all purpose, Note 3))
  • 1 tbsp Chinese cooking wine ((Note 4 subs))
  • 3 tsp cornflour / cornstarch
  • 2 tsp dark soy sauce ((Note 3))
  • 1 tsp light soy sauce ((or all purpose, Note 3))
  • 1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
  • 3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
  • 2 tbsp Chinese cooking wine ((Note 4 subs))
  • 1/4 tsp Chinese five spice powder ((Note 5))
  • 3/4 cup water
  • 1 tsp sesame oil (, toasted (Note 6))
  • 2 tbsp vegetable oil ((or canola or peanut))
  • 1 large onion (, cut into large 2.5cm / 1" squares)
  • 2 cloves garlic (, finely chopped)
  • 4 g reen onions (, cut into 5cm/2" lengths)

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