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.
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.
Cut lamb into strips then sauté lamb, ginger and garlic in a non-stick frypan or wok that has been generously coated with cooking spray until meat is nearly cooked. Add onion and capsicum and cook a further 2 minutes. Combine cornflour with water and add to pan with all other remaining ingredients except sesame seeds.
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.