Mongolian Lamb Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. The truth is nobody really knows why it’s called Mongolian Lamb.
Cooking a big hearty Mongolian lamb stir fry requires a big strong wok. For me, nothing comes close to a GreenPan wok. For this recipe I used GreenPan’s 28cm Cambridge Black wok. It’s perfect for this kind of recipe – big enough for all the flavours to mingle and really well made – it’s a great showcase for fast, tasty, healthy food.
This tenderness of the meat mixes with the rich umami and subtly sweet flavours of the soy and hoisin sauces and rice wine. Add garlic and ginger, as well as the warmth of Chinese five spice powder, and you’ve got a great balance of flavour. What’s the best lamb for Mongolian lamb? I’ve used lamb fillet for this Mongolian lamb recipe.
LowCarb Mongolian Beef uses a tender, quick-cooking steak cut marinatedin a savory ginger-garlic sauce for a meal that tastes straight outof a Chinese restaurant! Cut the steak into very thin slices against the grain. Mix the marinade ingredients in a medium bowl. Add the sliced beef to the bowl and toss to combine.