Mongolian Lamb

Name: Mongolian Lamb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1); 1/2 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 1/2 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)); 1/4 tsp Chinese five spice powder ((Note 5)); 3/4 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)

Instructions

Prep:15minCook:10min

Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.

Mongolian Lamb

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

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