Mongolian Lamb

Name: Mongolian Lamb
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 350 g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1); 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)); 3 tsp cornflour / cornstarch; 2 tsp dark soy sauce ((Note 3)); 1 tsp light soy sauce ((or all purpose, Note 3)); 1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice)); 3 tbsp hoisin sauce ((I used Lee Kum Kee brand)); 2 tbsp Chinese cooking wine ((Note 4 subs)); 1/4 tsp Chinese five spice powder ((Note 5)); 3/4 cup water; 1 tsp sesame oil (, toasted (Note 6)); 2 tbsp vegetable oil ((or canola or peanut)); 1 large onion (, cut into large 2.5cm / 1" squares); 2 cloves garlic (, finely chopped); 4 g reen onions (, cut into 5cm/2" lengths)

Recipe video above. At “posher” establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five S

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (103) 👁️ 26 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

350 g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
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))
3 tsp cornflour / cornstarch
2 tsp dark soy sauce ((Note 3))
1 tsp light soy sauce ((or all purpose, Note 3))
1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
2 tbsp Chinese cooking wine ((Note 4 subs))
1/4 tsp Chinese five spice powder ((Note 5))
3/4 cup water
1 tsp sesame oil (, toasted (Note 6))
2 tbsp vegetable oil ((or canola or peanut))
1 large onion (, cut into large 2.5cm / 1" squares)
2 cloves garlic (, finely chopped)
4 g reen onions (, cut into 5cm/2" lengths)

Steps

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
Serve with rice!