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!
- 600g (1½lb) lamb fillets, thinly sliced
- 2 cloves garlic, crushed
- 2.5cm (1in) fresh ginger root, grated
- 5g (1 tsp) baking soda
- 6g (2 tsp) cornflour
- 15ml (1 tbsp) light soy sauce
- 30ml (2 tbsp) Chinese rice wine
- 9g (1 tbsp) cornflour
- 30ml (2 tbsp) dark soy sauce
- 15ml (1 tbsp) chilli paste [optional]
- 90ml (6 tbsp) hoisin sauce
- 2g (½ tsp) Chinese 5 spice
- 45ml (3 tbsp) Chinese rice wine
- 250ml (1 cup) water
- 15ml (1 tbsp) sesame oil
- 30 ml (2 tbsp) vegetable oil
- 2 large onions, cut into wedges
- 8 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.
- Add the meat and stir to coat.
- 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!
- If you can’t get hold of Chinese rice wine, you can use dry sherry instead.
- Chinese chilli pastes aren’t always easy to get hold of. In this case I used Frank’s Hot Sauce (!) to make do. It worked! In other words, feel free to improvise if needed.
- For this quantity of ingredients, the wok can become rather full so you’ll need the largest wok you can find. Alternatively, you can halve the ingredients and cook it in two batches, which will yield the best results.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Keywords: mongolian lamb, mongolian lamb stir fry, mongolian lamb recipe, Chinese lamb recipe, sweet sherry sauce, what is mongolian lamb