A savory stir-fried lamb dish with tender marinated meat cooked in a rich hoisin-based sauce with onions and green onions, delivering authentic Chinese flavors with a perfect balance of sweet and savo... show more

asian

chinese

Nutrition

Provides high-quality protein from lamb with moderate amounts of carbohydrates and sodium from the Asian sauces and seasonings.

Calories	420 kcal
Energy	1758 kJ
Protein	23 g
Total Fat	17 g
Saturated Fat	7 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	7 g
Cholesterol	70 mg
Carbohydrate	11 g
Sugars	8 g
Dietary Fibre	1 g
Sodium	710 mg

*per serving

PescatarianDairy FreeNut FreePeanut FreeEgg FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchmain coursefamily friendlystovetoprice dishes

Mongolian Lamb

RecipeTin Eats (Nagi)

4

Name: Mongolian Lamb — Tasty Bites
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Ingredients: Lamb And Marinade:; 350 gram Lamb Meat (backstrap, fillet, mid loin chops, shoulder, or any tender cut); 0.5 teaspoon Baking Soda (also called bicarb soda, used as a tenderiser); 1 teaspoon Cornflour; 1 tablespoon Light Soy Sauce (or all purpose soy sauce); 1 tablespoon Chinese Cooking Wine; Sauce:; 3 teaspoon Cornflour; 2 teaspoon Dark Soy Sauce; 1 teaspoon Light Soy Sauce (or all purpose soy sauce); 1.5 teaspoon Chilli Paste (Sambal Oelak or other variety, optional for no spice); 3 tablespoon Hoisin Sauce (Lee Kum Kee brand recommended); 2 tablespoon Chinese Cooking Wine; 0.25 teaspoon Chinese Five Spice Powder; 0.75 cup Water; 1 teaspoon Sesame Oil (toasted); Stir Fry:; 2 tablespoon Vegetable Oil (or canola or peanut oil); 1 large Onion (cut into 2.5cm / 1 inch squares); 2 clove Garlic (finely chopped); 4 Green Onions (cut into 5cm / 2 inch lengths)

servings

0

per serve

0

minutes

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Ingredients

Lamb And Marinade:

350 gram Lamb Meat backstrap, fillet, mid loin chops, shoulder, or any tender cut

0.5 teaspoon Baking Soda also called bicarb soda, used as a tenderiser

1 teaspoon Cornflour

1 tablespoon Light Soy Sauce or all purpose soy sauce

1 tablespoon Chinese Cooking Wine

Sauce:

3 teaspoon Cornflour

2 teaspoon Dark Soy Sauce

1 teaspoon Light Soy Sauce or all purpose soy sauce

1.5 teaspoon Chilli Paste Sambal Oelak or other variety, optional for no spice

3 tablespoon Hoisin Sauce Lee Kum Kee brand recommended

2 tablespoon Chinese Cooking Wine

0.25 teaspoon Chinese Five Spice Powder

0.75 cup Water

1 teaspoon Sesame Oil toasted

Stir Fry:

2 tablespoon Vegetable Oil or canola or peanut oil

1 large Onion cut into 2.5cm / 1 inch squares

2 clove Garlic finely chopped

4 Green Onions cut into 5cm / 2 inch lengths

Equipment

Wok

Mixing bowl

Knife

Cutting board

Heavy based skillet

Instructions

Tenderise Lamb:
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.

Marinate 24 hours - lamb shoulder and other listed Economical Cuts. (Bare minimum marinade times is 6 hrs).

Cooking:
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients.

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!