kuration editorial team
Mongolian lamb is a flavorful and aromatic dish that originates from Mongolian cuisine. Here’s a recipe to make Mongolian lamb:
Ingredients:
For the Marinade:
- 500g lamb leg or shoulder, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar or white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2-3 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice or noodles, for serving
Instructions:
- Marinate the Lamb:
- In a mixing bowl, combine the soy sauce, hoisin sauce, oyster sauce, rice vinegar, minced garlic, minced ginger, brown sugar, and cornstarch. Mix until well combined.
- Add the thinly sliced lamb to the marinade, ensuring each slice is coated evenly. Cover the bowl and let the lamb marinate for at least 30 minutes, or refrigerate overnight for best results.
- Prepare the Stir-Fry:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion to the skillet and stir-fry for 2-3 minutes, or until softened and translucent.
- Add the marinated lamb to the skillet, reserving any excess marinade. Stir-fry the lamb for 4-5 minutes, or until browned and cooked through.
- Pour the remaining marinade into the skillet and stir well to coat the lamb and onions. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Serve:
- Transfer the Mongolian lamb to a serving dish.
- Garnish with chopped green onions and sesame seeds for added flavor and presentation.
- Serve hot with steamed rice or noodles on the side.
Enjoy your homemade Mongolian lamb, packed with savory flavors and tender meat! You can adjust the seasoning and spice level according to your preference by adding more or less soy sauce, ginger, or chili flakes.
