Mongolian Lamb
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.99 out of 5 stars
(91)
Ingredients
4 servings
- 350g / 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 green onions (, cut into 5cm/2" lengths)
How would you rate this recipe?
Preparation
Step 1
Tenderise Lamb:
Step 2
Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
Step 3
Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
Step 4
Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
Step 5
Cooking:
Step 6
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
Step 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.
Step 8
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.
Step 9
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.
Step 10
Serve with rice!
Step 11
Save recipe for the next time?
