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Mongolian Lamb - This Mongolian Lamb recipe will have you licking the pan. Perfectly tender lamb, sublimely sticky and sweet sauce - it’s just like at a restaurant.

Mongolian Lamb

This Mongolian Lamb recipe will have you licking the pan. Perfectly tender lamb, sublimely sticky and sweet sauce - it’s just like at a restaurant.
5 from 7 votes
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Course: Main Course
Cuisine: Chinese
Keyword: Chinese dinner, Fakeaway, Green beans, how to make mongolian lamb, Mongolian Lamb, mongolian lamb chinese, mongolian lamb stir fry, Rice, Sticky lamb, Stir fry, Takeaway at home
Total Time: 30 minutes
Servings: 4

Equipment

  • Frying pan or wok
  • Stovetop
  • Microwave

Ingredients

  • 350 g lamb your choice of cut e.g. backstrap or leg steak
  • 1.5 tablespoon Shaoxing wine
  • ½ teaspoon bicarb soda
  • Cornflour 1.5 tbsp
  • 1 tablespoon light soy
  • 1 tablespoon dark soy
  • 2 tablespoon hoisin sauce
  • ½ teaspoon Chinese five spice powder opt.
  • ½ cup beef stock
  • 1 teaspoon sesame oil
  • 3 cloves garlic
  • 3 cm ginger 1 tablespoon grated
  • 1 brown onion
  • ½ bunch green onions
  • 200 g green beans
  • 2 tablespoon vegetable oil
  • 450 g microwave rice
  • ½ teaspoon salt

Instructions

  • Thinly slice lamb. Combine lamb, Shaoxing wine, salt and bicarb in a bowl and set aside.
    TIP: Bicarb will soften the lamb and give it a velvety texture.
    350 g lamb, 1.5 tablespoon Shaoxing wine, ½ teaspoon bicarb soda, ½ teaspoon salt
    Combine thinly sliced lamb, Shaoxing wine, salt and bicarb in a bowl.
  • Make a sauce by mixing 1 tablespoon cornflour, soy sauce, dark soy sauce, hoisin sauce, Chinese five spice powder (opt. - you can skip five spice if it will make it too spicy for your child), beef stock and sesame oil.
    Cornflour, 1 tablespoon light soy, 1 tablespoon dark soy, 2 tablespoon hoisin sauce, ½ teaspoon Chinese five spice powder, ½ cup beef stock, 1 teaspoon sesame oil
    Make a sauce by mixing cornflour, soy sauce, dark soy sauce, hoisin sauce, Chinese five spice powder, beef stock and sesame oil.
  • Peel and finely chop garlic. Finely grate ginger. Peel and slice brown onion into wedges. Trim and slice green onions into 2 cm pieces, all the way up to the ends. Reserve a few green sections of green onions and finely slice for garnish. Trim green beans and slice into 4 cm pieces.
    3 cloves garlic, 3 cm ginger, 1 brown onion, ½ bunch green onions, 200 g green beans
    Prep and slice garlic, ginger, brown onion, green onions, green beans.
  • Place a large frying pan or wok on high heat. While you are waiting for it to heat up, sprinkle 1 teaspoon cornflour over the lamb and mix through.
    Cornflour
    Sprinkle cornflour over the lamb and mix through.
  • Add vegetable oil to the pan and once hot, add garlic, ginger and brown onion. Cook for a minute or until fragrant.
    3 cloves garlic, 3 cm ginger, 2 tablespoon vegetable oil, 1 brown onion
    Cook garlic, ginger and brown onion with vegetable oil in a frying pan or wok.
  • Add lamb to the hot pan and cook for 3 minutes, or until starting to colour, stirring occasionally. Meanwhile, microwave your rice so it is ready. You can also microwave your child’s portion of green beans now too, if you think your child would prefer them plain.
    450 g microwave rice
    Add lamb to the pan and cook until starting to colour.
  • Mix sauce and then add to the pan, stirring. The sauce should thicken up quickly over the heat.
    Add sauce to the pan.
  • Add green onions (except for garnish) and green beans to the pan and cook for a couple of minutes more.
    ½ bunch green onions, 200 g green beans
    Add green onions and green beans to the pan and cook for a couple of minutes.
  • Serve sticky lamb on a bed of rice and sprinkle over reserved thinly sliced green onions.
    For kids you can serve their rice, lamb and green beans separately (if you reserved them earlier).
    Mongolian Lamb - Serve sticky lamb on a bed of rice and sprinkle over thinly sliced green onions.

Video

Nutrition

Calories: 858kcal | Carbohydrates: 104g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 1200mg | Potassium: 575mg | Fiber: 4g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg