Mongolian Lamb Stir-Fry With Rice Recipe

Name: Mongolian Lamb Stir-Fry With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cornflour (cornstarch); 1 tablespoon soy sauce (salt-reduced); 1 tablespoon rice wine vinegar; 2 teaspoons black bean sauce; 1/2 teaspoon Chinese five spice powder; 1 teaspoon olive oil; 500 g lamb steaks (leg trimmed of fat and cut across the grain into strips); 1 brown onion (cut into wedges); 100 g button mushrooms (sliced); 2 celery ribs (thinly sliced diagonally); 1 zucchini (large halved lengthways, thinly sliced); 3 carrots (Halved lengthways thinly sliced); 1/4 Chinese cabbage (shredded); 2 garlic cloves (minced); 1 teaspoon ginger (fresh finely grated); 2 tablespoons water; 210 g rice (1 cup Doongara specified cooked according to package directions)

Servings: persons

1 teaspoon cornflour (cornstarch)
1 tablespoon soy sauce (salt-reduced)
1 tablespoon rice wine vinegar
2 teaspoons black bean sauce
1/2 teaspoon Chinese five spice powder
1 teaspoon olive oil
500 g lamb steaks (leg trimmed of fat and cut across the grain into strips)
1 brown onion (cut into wedges)
100 g button mushrooms (sliced)
2 celery ribs (thinly sliced diagonally)
1 zucchini (large halved lengthways, thinly sliced)
3 carrots (Halved lengthways thinly sliced)
1/4 Chinese cabbage (shredded)
2 garlic cloves (minced)
1 teaspoon ginger (fresh finely grated)
2 tablespoons water
210 g rice (1 cup Doongara specified cooked according to package directions)

1
Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
2
Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
3
Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
4
Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
5
Add the lamb and sauce to the wok and toss to combine and heat through.
6
Divide the rice between plates and top with mixture to serve.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 teaspoon cornflour (cornstarch), 1 tablespoon soy sauce (salt-reduced), 1 tablespoon rice wine vinegar, 2 teaspoons black bean sauce, and more.

Yes, Mongolian Lamb Stir-Fry With Rice falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Mongolian Lamb Stir-Fry With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions