Mongolian Lamb

Recipe by Peter J
READY IN: 35mins




  • 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.