Easy Mongolian Lamb Stir-Fry
Experience the bold, savory flavors of a classic Chinese-Australian takeout favorite at home. This Mongolian Lamb is tenderized to perfection and tossed in a rich, aromatic sauce with a hint of spice.
Servings4 Portions
Prep Time15 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
4
- lamb meat350 g
- large onion1
- garlic cloves2
- green onions4
- hoisin sauce3 tbsp
- vegetable oil2 tbsp
- light soy sauce1 tbsp
- Chinese cooking wine1 tbsp
- dark soy sauce2 tsp
- Sambal Oelak0.5 tsp
- cornflour/cornstarch1 tsp
- sesame oil1 tsp
- baking soda0.5 tsp
- Chinese five-spice powder0.3 tsp
- water0.8 cup
Step-by-Step Instructions
01
Prepare the lamb: Slice the lamb meat thinly against the grain. In a bowl, combine the lamb with baking soda, cornflour, light soy sauce, and Chinese cooking wine. Mix thoroughly to ensure every piece is coated. Cover and refrigerate to marinate; allow 2 hours for tender cuts like backstrap or up to 24 hours for economical cuts like shoulder.
02
Prepare the stir-fry sauce: In a separate small bowl, whisk together the dark soy sauce, hoisin sauce, sambal oelek, Chinese five-spice powder, water, and sesame oil until well combined.
03
Sauté the aromatics: Heat vegetable oil in a wok or heavy-based skillet over high heat. Add the sliced onions and stir-fry for about 30 seconds until they just begin to pick up some color. Toss in the minced garlic and stir quickly for another 10 seconds.
04
Sear the lamb: Add the marinated lamb to the wok. Cook for about 3 minutes, stirring occasionally, until the meat has mostly turned from red to brown and some pieces develop a golden-brown crust.
05
