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mongolian lamb over white rice on a grey plate

Mongolian Lamb

If you've ever dreamed of tender chunks of stir fried lamb in a velvety sauce, this Mongolian lamb recipe was made for you!
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Marinade 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 527kcal



  • 1 pound lamb cut in strips (tender cut like loin, leg, chop)
  • ½ onion sliced
  • ½ cup green onions cut in 1" pieces
  • 3 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • ¼ cup cornstarch
  • ¼ cup cooking oil




  • 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.
  • 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.
  • Add the remaining oil and heat 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 and garnish with extra green onions and sesame seeds.


  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.
  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.


Serving: 1cup | Calories: 527kcal | Carbohydrates: 16g | Protein: 21g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 1248mg | Potassium: 375mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 3mg