Mongolian Lamb
Tender lamb strips are stir-fried with onion and green onion in a glossy, sweet-savoury sauce with hoisin and Chinese five-spice.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 4 servings
Recipe
Mongolian Lamb
Tender lamb strips are stir-fried with onion and green onion in a glossy, sweet-savoury sauce with hoisin and Chinese five-spice.
Cookin' · https://cookin.club/recipes/mongolian-lamb
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 4
Ingredients
For 4 servings
Lamb and marinade
Sauce
Stir-fry
Instructions
Tenderise the lamb
Step 1: Combine the lamb and marinade ingredients and mix very well. Cover and refrigerate to marinate and tenderise the lamb.
Step 2: Marinate tender cuts such as backstrap and mid-loin chops for 2 hours.
Step 3: Marinate lamb shoulder and other economical cuts for 24 hours. The minimum marinating time is 6 hours.
Cooking
Step 4: Mix the cornflour with the soy sauces, then mix in the remaining sauce ingredients.
Step 5: Heat the oil over high heat in a wok or heavy-based skillet. Add the onion and stir-fry for 30 seconds, until it is starting to colour. Add the garlic and toss through quickly.
Step 6: Add the lamb and cook for 3 minutes, until most of it changes from red to brown and some pieces develop golden-brown surfaces.
Step 7: Add the green onions and stir for 30 seconds, until the meat is brown. Add the sauce, stir, and simmer for 1–2 minutes, until thickened.
Step 8: Serve with rice.
Notes
Backstrap, mid-loin chops and other tender cuts are listed with a 2-hour marinade. Shoulder and other economical cuts are listed with a 24-hour marinade; the notes say economical cuts can be cooked after 6 hours, though they will be less tender.
Chinese cooking wine can be replaced with dry sherry, mirin or Japanese cooking sake. For a non-alcoholic option, the notes say to replace half the water in the sauce with low-sodium chicken stock and leave out the cooking wine.
The notes advise against using sweet soy sauce or kecap manis.
About this recipe
Thin strips of lamb are tenderised before being stir-fried with onion and green onion. The sauce is sweet and savoury, with hoisin and Chinese five-spice as its dominant flavours.
The marinade uses baking soda and cornflour to tenderise the lamb. Choose the marinating time according to the cut: tender cuts need 2 hours, while economical cuts need longer.
The sauce combines hoisin, soy sauces, Chinese cooking wine, chilli paste, Chinese five-spice, water and toasted sesame oil.
Onion, garlic and green onion are the stir-fry aromatics. Mix the sauce before cooking, then stir-fry the ingredients in a wok or heavy-based skillet.
Serve the lamb with rice so it can be enjoyed with the sauce.
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