Recipe Index

Ingredients

• 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 (Lee Kum Kee)
• 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 1" squares)
• 2 cloves garlic (, finely chopped)
• 4 green onions (, cut into 2" lengths)

Method

1. Combine the lamb with the baking soda, teaspoon of cornflour, tablespoon of light soy sauce and tablespoon of Chinese cooking wine, mix it very thoroughly, then cover and refrigerate it to marinate and tenderise, 2 hours for backstrap or mid-loin cuts and up to 24 hours for shoulder.
2. Stir the 3 teaspoons of cornflour with the dark and light soy sauces until smooth, then mix in the sambal oelek, hoisin sauce, 2 tablespoons of Chinese cooking wine, five spice powder, water and sesame oil to make the sauce.
3. Heat the vegetable oil in a wok or heavy skillet over high heat and stir-fry the onion squares for 30 seconds until they start to colour, then toss the garlic through quickly.
4. Add the marinated lamb and cook it for 3 minutes until most pieces have changed from red to brown and some catch golden surfaces.
5. Add the green onion lengths and stir for 30 seconds, then pour in the sauce and let the Mongolian lamb simmer for 1 to 2 minutes until the sauce thickens and turns glossy around the meat.

Prep: 15 min · Cook: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data