Mongolian Lamb

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If you've ever dreamed of tender chunks of stir fried lamb in a velvety sauce, this Mongolian lamb recipe was made for you!

With a touch of spice and warmth from the Chinese 5 spice, this stir fry dish is ultra easy to make and comes together in just a few minutes!

Contrary to it's name, Mongolian lamb is not actually from Mongolia. It's origins aren't well known, but it is thought to possible come from Taiwan or China.

And while there are some similarities to it's American Mongolian beef, the addition of 5 spice sets it apart.

Tossed in a quick marinade with baking soda helps to tenderize the lamb, and keep it tender even while cooked through at high heat.

Why This Recipe Works

• Using baking soda in the marinade helps to keep the lamb tender even when cooked over high heat.
• Warm spices are paired together with a little heat from the sambal for an amazing flavor.
• After the marinade time, it comes together in just a few minutes, making it an ultra easy, convenient dish.
• While it is amazing with lamb, it is versatile and can be used with beef, chicken or pork as well.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

For the lamb, using a tender cut like backstrap or loin is going to yield you the best results. That said, you can also use the tougher chops or shoulder as long as you increase the marinade time to at least 4-6 hours (or overnight) and cut away the sinewy parts.

We use baking soda in the marinade to tenderize the lamb and give it that velvety texture that we get in Chinese restaurants so often. It also helps the lamb to brown in the pan.

Shaoxing wine is used both in the marinade and sauce. It is basically a Chinese rice wine used regularly in Chinese stir fry and adds a wonderful deep flavor.

The oyster sauce adds a touch of umami sweetness, while the Chinese 5 spice adds a nice elements of warmth.

We love Chinese 5 spice around here and use it in these other dishes as well:

• Duck pizza
• Chinese BBQ pork
• Roast goose
• Roast duck
• Air fryer chicken thighs

For the sesame oil, you can use toasted or untoasted, whichever you prefer. Obviously, the toasted will have a nuttier flavor.

And for a little touch of heat, we add some sambal (ground chili paste) into the sauce.

Step By Step Instructions

Mix the marinade ingredients together and add the lamb. Marinate for 1 hour (minimum) and up to 3 hours. If using a tougher cut of meat, I recommend marinating for 4-6 hours, up to overnight for the best results.

Add the cornstarch and mix to coat all the pieces of lamb.

Heat half the oil in a wok or large cast iron skillet/Dutch oven over medium high heat.

Add the lamb (in 2 separate batches) and brown on both sides, about 2-3 minutes per side.

Remove and set aside. Do the same with the second batch, then turn off the heat.

Combine all the sauce ingredients in a bowl and mix well. Set aside.

Add the remaining oil and reheat over medium heat.

Add the onions, garlic, ginger and green onions and stir fry 2-3 minutes until they start to soften and turn brown.

Add the lamb back in and toss to mix together.

Add the sauce and toss to ensure the lamb is fully coated.

Remove from heat and serve with steamed white rice (or this Chinese fried rice) and garnish with extra green onions and sesame seeds.

You might also want to try serving it with these other options to make a full meal:

• Sizzling rice soup
• Sichuan green beans
• BBQ pork belly bites
• Shrimp lo mein
• Air fryer potstickers

Expert Tips

1. Marinade the lamb for at least 1 hour for the best results. If using a tougher cut of lamb, marinade for 4-6 hours, or up to overnight.
2. Make sure to have all your ingredients prepped and ready before you start to cook as the stir fry goes quickly.
3. Add more sambal if you prefer more heat in your dish and vice versa.
4. You can substitute beef, chicken or pork if desired.
5. Use a high smoke point cooking oil to stir fry to avoid the oil burning and smoking too much. I recommend avocado oil, canola oil or grapeseed oil.
6. Add some sliced shiitake mushrooms, snap peas, carrots, bell peppers, onion, and/or any other vegetables to if you like.
7. I always make this in a wok, but you can use a large cast iron skillet or even a Dutch oven that will get very hot and retain heat.

Frequently Asked Questions

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave and serve.

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!