Cooked - Mongolian Lamb

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mongolian Lamb

4.0

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)

½ 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 ½ 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)

¼ tsp Chinese five spice powder (Note 5)

¾ 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)

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).
Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.
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.
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 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!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇨🇳Chinese

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 9 weeks ago

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