Mongolian Lamb Recipe

Name: Mongolian Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 garlic cloves, sliced thin; 1 tablespoon soy sauce; 1 tablespoon chinese rice wine (or sake, dry sherry); 2 teaspoons sesame oil; 1 teaspoon sugar; 400 g lamb tenderloins, thinly sliced; peanut oil (or any oil with a high flash point eg rice bran); 1 small onion, sliced chinese style; 1/2 red capsicum; 1 small carrot; 1 broccoli stem, peeled; 1 tablespoon ginger, julienned; 1 tablespoon oyster sauce; 2 teaspoons arrowroot (or cornflour, etc); 3/4 cup chicken stock; sesame seeds (to garnish)

Servings: persons

2 garlic cloves, sliced thin
1 tablespoon soy sauce
1 tablespoon chinese rice wine (or sake, dry sherry)
2 teaspoons sesame oil
1 teaspoon sugar
400 g lamb tenderloins, thinly sliced
peanut oil (or any oil with a high flash point eg rice bran)
1 small onion, sliced chinese style
1/2 red capsicum
1 small carrot
1 broccoli stem, peeled
1 tablespoon ginger, julienned
1 tablespoon oyster sauce
2 teaspoons arrowroot (or cornflour, etc)
3/4 cup chicken stock
sesame seeds (to garnish)

1
Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
2
Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
3
Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
4
Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
5
Serve and sprinkle with sesame seeds.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 garlic cloves, sliced thin, 1 tablespoon soy sauce, 1 tablespoon chinese rice wine (or sake, dry sherry), 2 teaspoons sesame oil, and more.

Yes, Mongolian Lamb falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mongolian Lamb

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