Mongolian Lamb

Name: Mongolian Lamb
Total time: 32 min
Yield: 2-6 servings
Ingredients: 600g Lamb leg or backstrap, thinly sliced across the grain; 1 tbsp Cornflour; 1 tbsp Neutral oil, plus more for cooking; 1 Brown onion, cut into wedges; 4 Spring onions, cut into 5 cm lengths; 2 Garlic cloves, finely chopped; 1 tbsp Grated ginger; 3 tbsp Light soy sauce; 2 tbsp Hoisin sauce; 1 tbsp Oyster sauce; 1 tbsp Brown sugar; 4 tbsp Water; 1 tsp Sesame oil; Steamed rice, to serve

with Steamed Rice

Lamb ⏱ 32 min Easy Wok or large frying pan · Mixing bowls

Tender lamb, onion and spring onion in a glossy savoury-sweet sauce made for steamed rice.

Cooking for people — ingredients update automatically

Ingredients (for 4)

Allergens: Soy, sesame, gluten depending on sauces; traditional oyster sauce contains mollusc.

Method

Velvet the lamb

Toss lamb with cornflour and 1 tablespoon oil. Leave 10 minutes while mixing the sauce ingredients.
Sear in batches

Heat a wok until very hot. Add a little oil and cook lamb in batches for 60–90 seconds until browned but not fully cooked. Remove.
Cook aromatics

Add onion and stir-fry 2 minutes. Add garlic and ginger for 30 seconds.
Sauce

Return lamb, pour in sauce and toss over high heat for 1–2 minutes until glossy and the lamb is cooked. Add spring onions for the final 30 seconds.
Serve

Spoon over steamed rice immediately.

Swap: Use mushroom-based vegetarian oyster sauce if preferred.

Mongolian Lamb

Ingredients (for 4)

Method

Velvet the lamb

Sear in batches

Cook aromatics

Sauce

Serve