Mongolian Lamb

How to Make Mongolian Lamb

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1. Toss the lamb with the first measures of soy sauce, cornflour and rice wine and leave it while you prepare everything else, about 20 minutes.

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2. Stir the sauce soy, hoisin, rice wine, sugar, cornflour and water together in a small bowl.

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3. Heat a wok over very high heat until it smokes, add 1 tbsp of the oil, and stir-fry half the lamb for 1 minute, spreading it in one layer, until browned. Lift it out and repeat with the rest.

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4. Add the last tablespoon of oil, then stir-fry the ginger, garlic and chilli for 20 seconds.

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5. Return the lamb, add the spring onions, pour in the sauce, and stir-fry for 1 minute, until the sauce is glossy and coats the lamb.

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6. Serve at once with steamed rice.

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Tips for Making Mongolian Lamb

• Slice the lamb thinly against the grain. It is the difference between tender slices and chewy strips.
• Cook the meat in two batches. Crowding the wok drops the heat, and the lamb stews and turns grey instead of browning.
• Have everything ready before you start. The cooking takes under 5 minutes, and there is no time to chop midway.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Mongolian Lamb

• Steamed jasmine rice
• Egg fried rice
• Stir-fried bok choy

Storing & Reheating Mongolian Lamb

Best eaten straight away. Keeps in the fridge for up to 2 days and reheats in a hot pan with a splash of water for 2 minutes.

Mongolian Lamb FAQ: Common Questions

Mongolian Lamb Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.