Mongolian Lamb with Spring Onion


This is something I always order if I see it on the menu. The longer you leave the meat to marinade the better. Overnight is best, but if like me, you’re not that organised and/or greedy you can leave it for an hour at the least.



2 cloves garlic (crushed)
2 teaspoons ginger (grated)
1/4 cup soy sauce
1/4 rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 kg lamb (cut into thin strips)

Other ingredients:
6 spring onions (cut into 2cm pieces)
1/3 cup peanut oil
2 teaspoons chilli sauce
1 1/2 tablespoons hoisin sauce

Combine all the marinade ingredients – add the lamb and leave for as long as you like but for 1 hour at least.
Heat a wok with 1 tablespoon of the peanut oil until hot. Fry the spring onions for a couple of minutes until browned. Remove from the pan.
Add a little more oil, Take the lamb out of the marinade and add to the pan in 4 batches, cooking each until slightly browned but not completely cooked (about 2 minutes). Remove and add to the onions as you go. Return all the meat and onion back to the pan with any juices and cook for 1 minute until cooked. Once again, remove the meat from the pan, leaving the juices. Add the remaining marinade along with the chilli sauce and hoisin sauce and boil for 3-4 minutes until the sauce thickens into a syrupy consistency. Spoon the sauce over the lamb and serve.

With plain boiled rice and some steamed chinese broccoli.

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