If you’re looking to indulge in a dish that’s bursting with flavor and offers a sophisticated twist on traditional Asian cuisine, this Mongolian Lamb Recipe is your dream come true. Tender lamb, perfectly coated in a savory-sweet sauce with just the right kick of spice, comes together quickly for a restaurant-quality meal you can make at home. Whether you’re a seasoned cook or simply eager to try something new, this recipe delivers smoky, rich, and juicy bites of lamb that will have everyone asking for seconds.
Ingredients You’ll Need
This Mongolian Lamb Recipe uses simple, yet essential ingredients that build layers of taste and texture. Each element plays a role in balancing the savory, spicy, and slightly sweet profile that makes this dish truly irresistible.
- 350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder): The star of the dish—choose tender cuts for the best results.
- 1/2 tsp baking soda (bicarb soda): Acts as a tenderizer to keep the lamb juicy and soft.
- 1 tsp cornflour / cornstarch: Helps to give the lamb a light, velvety coating.
- 1 tbsp light soy sauce (or all purpose): Adds umami and some salty depth.
- 1 tbsp Chinese cooking wine: Brings a subtle fruity note and enhances aroma.
- 3 tsp cornflour / cornstarch: Thickens the sauce for that perfect cling to the meat.
- 2 tsp dark soy sauce: Gives the sauce a rich color and deeper flavor.
- 1 tsp light soy sauce (or all purpose): Balances the dark soy with a milder saltiness.
- 1 1/2 tsp Sambal Oelak or other chilli paste: Infuses heat and vibrancy, adjustable to your spice tolerance.
- 3 tbsp hoisin sauce: Adds a sweet, tangy complexity essential to Mongolian-style sauces.
- 2 tbsp Chinese cooking wine: Pour it in for that signature fragrance and depth.
- 1/4 tsp Chinese five spice powder: Provides an aromatic blend with hints of star anise, cinnamon, and fennel.
- 3/4 cup water: Balances the sauce to just the right consistency.
- 1 tsp toasted sesame oil: A finishing touch that brings a nutty aroma and silky finish.
- 2 tbsp vegetable oil (or canola or peanut): For stir-frying—the neutral flavor keeps the lamb’s taste front and center.
- 1 large onion (cut into large 2.5cm / 1″ squares): Adds natural sweetness and crunch.
- 2 cloves garlic (finely chopped): The essential aromatic that brightens every bite.
- 4 green onions (cut into 5cm/2″ lengths): For a fresh, mild onion flavor and vibrant color garnish.
How to Make Mongolian Lamb Recipe
Step 1: Prepare and Marinate the Lamb
Start by cutting the lamb into bite-sized strips, ensuring each piece is even for quick and consistent cooking. Toss the lamb with baking soda and 1 teaspoon cornflour; these help tenderize the meat and create that irresistible silky texture. Then, add 1 tablespoon light soy sauce and 1 tablespoon cooking wine—this little marinade breathes flavor into the lamb right from the start. Let it sit for about 15 minutes while you prepare the sauce and other ingredients.
Step 2: Mix the Sauce
In a bowl, whisk together the remaining 3 teaspoons cornflour, 2 teaspoons dark soy sauce, 1 teaspoon light soy sauce, Sambal Oelak or your preferred chili paste, hoisin sauce, 2 tablespoons Chinese cooking wine, Chinese five spice powder, and water. This luscious mixture will glaze the lamb beautifully as it cooks, balancing spicy, sweet, and savory notes in perfect harmony.
Step 3: Cook the Aromatics
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add finely chopped garlic and the large onion pieces, stir-frying until fragrant and slightly softened. This step builds the aromatic foundation that carries the depth of the Mongolian flavors.
Step 4: Stir-Fry the Lamb
Increase the heat and add the marinated lamb strips to the pan. Stir-fry briskly to sear the lamb quickly, locking in juices and developing a slight caramelization. This technique is crucial: fast and hot prevents overcooking and keeps the meat tender.
Step 5: Add the Sauce and Finish
Pour the prepared sauce over the lamb in the skillet. Stir continuously as the sauce thickens and coats every piece of lamb with glossy, rich flavor. Toss in the green onions last for a burst of freshness and cook for another minute before turning off the heat. Drizzle toasted sesame oil on top for a nutty, fragrant finish that will elevate the dish to unforgettable.
How to Serve Mongolian Lamb Recipe
Garnishes
For the perfect finishing touch, sprinkle some toasted sesame seeds or finely sliced fresh chili on top. The contrasting textures and subtle heat from these garnishes highlight the depth of flavors and add visual appeal.
Side Dishes
Mongolian Lamb pairs beautifully with fluffy steamed white rice or fragrant jasmine rice, both of which soak up the luscious sauce perfectly. You could also serve it alongside lightly sautéed greens or a crisp cucumber salad to balance the richness of the dish.
Creative Ways to Present
For an impressive presentation, serve your Mongolian Lamb Recipe in shallow bowls with an extra scattering of green onion curls on top. Alternatively, pile the lamb on a bed of stir-fried noodles tossed in a little soy and sesame oil for a delightful twist. Offering small bowls of chili oil or extra hoisin sauce adds a fun, interactive element to the meal.
Make Ahead and Storage
Storing Leftovers
After cooking, let the lamb cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for up to 3 days, making for a delicious next-day meal that reheats nicely without sacrificing texture.
Freezing
You can freeze cooked Mongolian Lamb for extended storage. Place leftovers in a sealed container or freezer bag, removing as much air as possible. The dish freezes well for up to 2 months, ideal for those busy weeks when a quick meal is a must.
Reheating
When reheating, gently warm the lamb in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it has thickened too much. Avoid microwaving if possible, as this can dry out the meat. Stir occasionally to ensure even heat and retain that luscious texture.
FAQs
Can I substitute lamb with another meat?
Absolutely! While lamb is traditional and offers a distinctive flavor, beef or even chicken can be used if preferred. The cooking times may vary slightly, so adjust accordingly to keep the meat tender and juicy.
Is the Sambal Oelak necessary for this recipe?
Not at all. Sambal Oelak adds a spicy kick, but you can omit or reduce it if you prefer a milder dish. You can also replace it with any chili paste or fresh chopped chilies depending on your heat preference.
What can I use if I don’t have Chinese cooking wine?
If you don’t have Chinese cooking wine on hand, dry sherry or a mild dry white wine can be a suitable substitute. Avoid using heavy alcohols or sweet wines as they will change the flavor profile significantly.
Can I prepare this dish vegetarian style?
While the Mongolian Lamb Recipe focuses on meat, you can adapt the sauce and cooking method for tofu or hearty vegetables like mushrooms and eggplant to create a delicious vegetarian version.
Why is baking soda used when marinating the lamb?
Baking soda is a gentle meat tenderizer. It raises the pH on the meat’s surface, which makes it harder for the proteins to bond excessively, so the meat stays tender and juicy when cooked quickly.
Final Thoughts
This Mongolian Lamb Recipe is a true gem when you want something impressive, fast, and full of flavor. Its incredible balance of sweet, savory, and spicy notes makes it a standout meal that’s sure to become a favorite in your recipe collection. Grab some fresh lamb, gather the simple ingredients, and enjoy creating a dish that brings that special restaurant vibe right into your kitchen. Trust me, you’ll be thrilled with the results!
