Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Mongolian Lamb
Ingredients
- LAMB AND MARINADE:
- 350g / 12 oz lamb meat (chops, backstrap, shoulder) , thinly sliced 2 - 3 mm / 1/10" (boneless weight, excess fat trimmed) (Note 1 for more cuts)
- 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)
- SAUCE:
- 1 1/2 tsp Sambal Oelak or other chilli paste (or omit for no spice)
- 2 tbsp Chinese cooking wine (Note 4 subs)
- 3 tbsp hoisin sauce (I used Lee Kum Kee brand)
- 1/4 tsp five spice powder
- 2 tsp dark soy sauce (Note 3)
- 1 tsp light soy sauce (or all purpose, Note 3)
- 3/4 cup water
- 2 tsp cornflour / cornstarch
- 1 tsp sesame oil
- STIR FRY:
- 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
Chrome Extension
