Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant.
Sizzle aside, this homemade version is a near perfect replica.
Even the velveted texture of the lamb!
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Its not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia.
The truth is nobody really knows why its called Mongolian Lamb.
But its a Chinese-Australian takeaway classic nonetheless that every Aussie knows and loves!
Different sauce while the AmericanMongolian Beefis also sweet, it doesnt have the hoisin five spice flavour.
Also Mongolian Beef is typically crispy fried strips of beef.
Both are equally delicious in different ways!
Mongolian Lamb lovers this will knock your socks off.
I dare to say its a perfect replica (well, minus the cast iron pan sizzling!)
Soy sauce andChinese Cooking Wine(Shaoxing wine)these add flavour and salt into the lamb.
See recipe notes for substitute for Chinese Cooking Wine.
Best lamb for Mongolian Lamb
The best cut is backstrap followed by mid loin chops then shoulder.
Suburban Chinese restaurants seem to typically opt for for this cut.
FYI, this is chump chop minus bone!)
excellent leaner option thats less expensive than backstrap.
Beef version!
2 hourmarinade/tenderise Rump, flank, sirloin/strip/Porterhouse (same thing), t-bone and scotch fillet/boneless rib eye.
Theres various methods used.
This is my base method forchickenandbeefslices for stir fries.
Chinese Five Spice Powder a spice blend of five spices (shock horror!
), very common nowadays, sold at grocery stores and no more expensive than other spices.
Also used inChinese Beef and Broccoli,Chicken and Broccoli,Sticky Chinese Wings,Crispy Chinese Pork Belly.
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Substitute with: dry sherry, Mirin or low sodium chicken stock/broth.
Chilli paste I like using Sambal Oelak or Chilli Garlic Sauce because both these have extra flavouring in them.
Default sesame oil sold in Australia is toasted, untoasted is harder to find.
Char Kway TeowCashew ChickenKung Pao ChickenPrawn (Shrimp) Stir FrySpicy Korean Pork Stir FryThai Drunken Noodles (Pad Kee Mao)Beef Stir Fry with Honey Pepper SauceChinese Crispy Noodles (Chow Mein)Pork Stir Fry with Green BeansStir fries
What goes in the Mongolian Lamb stir fry
Just 3 simple things required for the stir fry!
Cook them with the onion before adding the lamb as they will take longer to cook.
Dont use broccoli or broccolini because they heads will soak up too much of the sauce.
Excellent quick vegetable side option for all things Asian that I use regularly!
He cried like a girl until I saved him.
