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)

½ tsp baking soda (bicarb soda)

1 tsp cornflour / cornstarch

1 tbsp light soy sauce

1 tbsp Chinese cooking wine

3 tsp cornflour / cornstarch

2 tsp dark soy sauce

1 tsp light soy sauce

1 ½ tsp Sambal Oelak or other chilli paste

3 tbsp hoisin sauce

2 tbsp Chinese cooking wine

¼ tsp Chinese five spice powder

¾ cup water

1 tsp sesame oil, toasted

2 tbsp vegetable oil

1 large onion, cut into large squares

2 cloves garlic, finely chopped

4 green onions, cut into lengths

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
Marinate for 2 hours for tender cuts, or 24 hours for economical cuts.
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.
Add green onions, stir for 30 seconds, then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
Serve with rice.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 78 weeks ago

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