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.
This Mongolian lamb recipe is the real deal. Tender strips of lamb in a mouth-watering marinade and a spicy sauce to die for, all sizzled up in a flash. This is fast food done properly. Cooking a big hearty Mongolian lamb stir fry requires a big strong wok. For me, nothing comes close to a GreenPan wok.
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.
Alternatively, you can serve this Mongolian lamb with noodles. Give the cooked noodles a quick toss around in the pan with the stir fry for extra flavour. If you want a gluten-free Mongolian lamb dish, you can serve the stir fry with boiled quinoa or rice noodles instead. How do you store Mongolian lamb leftovers?