Mongolian Lamb
"A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time."
- Ready In:
- 35mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 500 g lamb tenderloin
- 2 teaspoons sugar
- 2 tablespoons dark soy sauce
- 1 small egg, beaten
- 1⁄2 teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons cornflour (cornstarch)
- 5 tablespoons peanut oil
- 3 small onions, cut into quarters
- 1 spring onion, finely sliced (scallion)
- 2 large garlic cloves, finely chopped
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Sauce
- 1⁄2 teaspoon five-spice powder
- 1 tablespoon hoisin sauce
- 1 tablespoon ground bean sauce (mor sze jeung)
- 1 teaspoon chili bean sauce
- 1 tablespoon Chinese wine (or dry sherry)
directions
- Partially freeze lamb so it's easier to cut and then slice paper thin.
- Soak lamb in cold water for 30 minutes.
- Rinse well under cold running water, drain and squeeze out excess moisture.
- Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
- Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
- Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
- Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
- Stir fry garlic for 5 seconds.
- Add lamb and stir fry over high heat tossing constantly until brown.
- Add all sauce ingredients except the wine and toss a couple of times.
- Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.
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loved this! used lamb rump. didnt wash it, cause I missed that bit ...sorry.<br/>made up the marinade and it was in there for 36 hours, cooked it up for the brother in law, with some steamed rice, and we licked the plates! I couldnt fine ground bean sauce, so I just left it out. (I did look, but I live in the "bush")<br/>I think this meat would be a wonderful filling for a steamed bun too!<br/>thanks Peter, made for Aussie swap may 2013
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This truly is a beautiful recipe which results in amazingly tender lamb - and gotta love recipes where you don't have to buy any ingredients except the meat! I used a backstrap and thought this was a lovely dinner - subtle and full flavoured all at once. Served with stir fried veggies and rice, thanks for posting!
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This was truely excellent... the lamb was so tender it just melted in the mouth... perfect blend of flavours... this is definately a winner.... the best mongolian lamb Ive ever tasted!
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A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.
