Mongolian Lamb Recipe
Mongolian lamb is the easiest Chinese recipe that you can make at your home now! It's delicious & full of flavours. Gather all the ingredients & savour the flavours!
Equipment
- Mixing Bowls
- Wok/Large Cast Iron Skillet
Ingredients
- 2 Pound Lamb Cut in Strips
- 1 Onion Sliced
- 1 Cup Of Green Onions Chopped
- 6 Garlic Cloves Minced
- 2 tsp Of Freshly Grated Ginger
- 0.5 Cup Of Cornstarch
- 0.5 Cups of Cooking Oil
- Sesame Seeds For Garnish
For Marination
- 4 tbsp Of Soy Sauce
- 2 tbsp Of Shaoxing Wine
- 1 tsp Of Sesame Oil
- 1 tsp Of Baking Soda
For Sauce
- 6 tbsp Of Oyster Sauce
- 6 tbsp Hoisin Sauce
- 4 tsp Of Shaoxing Wine
- 4 tsp Of Dark Soy Sauce
- 4 tsp Of Brown Sugar
- 2 tbsp Of Sambal
- 1 tsp Of Chinese Five Spice
- 0.25 tsp Of White Pepper
Instructions
- In a mixing bowl, add all the marinade ingredients and combine well.
- Next, add the lamb and mix everything. Keep it aside. Marinate the lamb for a minimum of 1 hour.
- Take a wok and add the cooking oil. Heat it over medium to high heat.
- Now add cornstarch and gently mix everything. Make sure that the lamb is well-coated.
- Once the oil is heated, add the first batch of marinated lamb and cook it from both sides until it develops a nice golden brown colour. Once cooked, keep it on a plate and set aside. Repeat the same with the next batch.
- Take another mixing bowl and add all the sauce ingredients mentioned above. Give it a nice stir.
- Next, pour in the remaining cooking oil and heat it over low to medium heat.
- Now add the onions, green onions, ginger & garlic and stir fry for about 3 to 5 minutes. Cook them until they begin to soften and turn slightly brown in colour.
- Add the cooked lamb into the wok and give a quick toss to make sure everything is mixed properly.
- It's time to add the sauce and toss again, to make sure everything is well coated in the sauce.
- Garnish it with green onions and sesame seeds.
- Turn off the heat, and your delicious Mongolian lamb is ready to be served with steamed white rice!
Notes
- When it comes to the lamb, making use of tender cuts such as loin or back straps will give you the best results.
- Make sure to marinade the lamb pieces for 1 hour at least to see the promising results. Also, if a tougher cut of lamb is being used, then marinade it for 4 to 5 hours.
- Do the preparations of all the ingredients required to make this recipe beforehand, because the stir fry process is quite quick.
- If you prefer your Mongolian lamb to be of more heat, then add more sambal to the dish and vice versa.
- You can always replace lamb here with other alternatives like chicken, pork or beef.
- Ensure to use cooking oil of high smoke point in order to prevent the oil from burning and smoking greatly. I would suggest that you use canola oil, grapeseed oil or avocado oil.
- If you prefer, you can even add some sliced carrots, bell peppers, shiitake mushrooms, onion, snap peas or any vegetable of your choice.
- To make such stir-fried recipes, I prefer using a wok, but a large cast iron skillet is also a good choice.