Mongolian lamb




Prep Time


Cook Time

Adding a teaspoon of baking soda helps to tenderise the lamb. Serve this fragrant casserole with rice.



For the lamb

  • 900g lamb backstraps or steaks
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons light soy sauce
  • 1 teaspoon baking soda
  • ¼ cup vegetable oil
  • 2 large onions — roughly chopped
  • 4 cloves garlic — finely chopped
  • 3 spring onions — chopped, to garnish (optional)

For the Mongolian sauce

  • 1½ cups water
  • ⅓ cup hoisin sauce
  • ¼ cup Chinese cooking wine
  • 2 tablespoons cornflour
  • 1 tablespoon sambal oelek or other chilli paste (optional)
  • 4 teaspoons dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon five spice powder


For the Mongolian lamb

  • Thinly slice the lamb into 3mm slices. Place in a bowl with the Chinese cooking wine, soy sauce and baking soda and mix well. Cover and refrigerate for a few hours.
  • To make the Mongolian Sauce, whisk all the ingredients in a small bowl or jug. Set aside.
  • To make the stir-fry, heat a little oil in a large pan or wok over a high heat. Add the onions and stir-fry for 1 minute. Add the garlic and toss through.
  • Add the lamb and cook for 3 minutes until you get some nicely browned pieces.
  • Add the Mongolian Sauce and simmer for a few minutes until thickened.
  • Serve garnished with spring onions, if desired.