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!
Servings 4 servings
Calories 527kcal
Equipment
- 1 Wok
Ingredients
- 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
Marinade:
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon baking soda
- 1 tablespoon Shaoxing wine
Sauce:
- 3 tablespoons oyster sauce
- ⅛ teaspoon white pepper
- 1 tablespoon sambal
- 2 teaspoon Shaoxing wine
- 2 teaspoon soy sauce
- ½ teaspoon Chinese five spice
- 2 teaspoons brown sugar
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.
- 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.
Notes
- Marinade the lamb for at least 1 hour for the best results. If using a tougher cut of lamb, marinade for 4-6 hours.
- Make sure to have all your ingredients prepped and ready before you start to cook as the stir fry goes quickly.
- Add more sambal if you prefer more heat in your dish and vice versa.
- You can substitute beef, chicken or pork if desired.
- 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.
- Add some sliced shiitake mushrooms, snap peas, carrots, bell peppers, onion, and/or any other vegetables to if you like.
- 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.
Nutrition
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