Mongolian Lamb
Savor the irresistible flavors of homemade Mongolian Lamb, a crowd-pleasing dish that beautifully combines tender, thinly sliced lamb with a rich, savory-sweet sauce. Featuring a medley of garlic, ginger, soy sauce, hoisin, and a hint of brown sugar, this stir-fry is elevated by the addition of crisp red capsicum and fresh spring onions for a vibrant, textural contrast. Cooked to perfection in under 20 minutes, this quick and easy recipe embraces the essence of takeout-style indulgence while being made entirely at home. Topped with a sprinkle of sesame seeds and served over fluffy jasmine rice, this dish is the ultimate combination of bold flavors and comforting satisfaction. Perfect for busy weeknights or an elegant dinner, Mongolian Lamb is sure to become a go-to favorite for the entire family.
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Recipe Information
Ingredients
- 500 grams Lamb (leg or shoulder, thinly sliced)
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 4 tablespoons Water
- 0.5 teaspoon Red chili flakes (optional)
- 4 Spring onions (sliced into 1-inch pieces)
- 1 Red capsicum (thinly sliced)
- 1 teaspoon Sesame seeds (to garnish)
- 2 cups Cooked jasmine rice (to serve)
Instructions
In a small bowl, toss the thinly sliced lamb with cornstarch until evenly coated. Let it rest for 5-10 minutes to help tenderize the meat.
In a separate bowl, mix soy sauce, hoisin sauce, brown sugar, oyster sauce, sesame oil, water, and red chili flakes (if using). Set the sauce mixture aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Once hot, add the lamb slices in small batches and sear until browned on both sides (about 1-2 minutes per side). Remove the lamb from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the red capsicum slices to the wok and stir-fry for 2-3 minutes until slightly softened.
Return the seared lamb to the wok and pour the prepared sauce mixture over it. Stir everything together to coat the lamb and vegetables evenly in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Stir in the spring onions and cook for 30 seconds, keeping them crisp and vibrant.
Remove the wok from heat and transfer the Mongolian lamb to a serving dish.
Garnish with sesame seeds and serve immediately with warm jasmine rice.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
