To Cook Heat oil in a wok. Add onions and stir-fry for 1 min. Add lamb and stir-fry for 4 mins or until done. Add ready sauce and other vegetables. Stir-fry for 1 min or until sauce thickens. Serve this Mongolian Lamb with rice or noodles.
You only need to cook the meat for your low carb Mongolian Beef for about 1-3 minutes or so, it cooks very fast. You’ll also need to watch that you don’t burn it when you have the skillet on a high heat. Then when the meat is almost finished cooking you can add the green onions and cook them briefly for about 30 seconds to a minute or so.
Hoisin is a key flavouring ingredient for Mongolian Lamb Sauce. Sweet with savoury undertones, perfumed with Five Spice Powder, you’ll find it in the Asian aisle at any supermarket nowadays. Lee Kum Kee, Changs or Tung Chun are all good brands – AVOID Ayam. Wrong colour and flavour;
Heat 2 tbsp of oil in a wok, add half of the lamb and fry until just cooked. Remove from wok and set aside. Add another 2 tbsp oil and fry remaining lamb. Once cooked, remove from wok and set aside.