At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect! Made this today exactly as the recipe – no changes required! My very best Vanilla Cake – stays moist 4 days! Delicious and so buttery tender!!! Sizzle aside, this homemade version is a near perfect replica. Remove all the lamb from the wok. Your email address will not be published. 7.2 g neck - bit fatty but really great lamb flavour. 2 %, (I toast them by tossing in a dry non-stick frypan over a medium heat until golden). Mongolian Lamb lovers – this will knock your socks off. neck – bit fatty but really great lamb flavour. Different sauce – while the American Mongolian Beef is also sweet, it doesn’t have the hoisin five spice flavour. Heat a chargrill pan over medium-high heat. I’m also seeing all these recipes I would love to try. 2 batches for 3 minutes each time. Comment from the dinner critics was “As good as, if not better than restaurant quality” Add the sauces and sherry to the wok, and bring to the boil. Super tasty and authentic flavours. lamb rump (roast or steak)  - excellent lean options, cheaper than backstrap. When he somehow got in but couldn’t figure out how to get out. Here’s what you need for the Mongolian Lamb marinade which tenderises the lamb – Chinese restaurant style! Required fields are marked *. Heat a wok and add half the oil, swirling it round to coat the pan. Now on regular rotation. The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. Hi Nagi and Dozer, I love all your recipes, how ever trying to cut back on bottled seasonings , any suggestions on what I can use instead of so much soy and good on sauce?? Green Beans in Creamy Parmesan Sauce – with bacon! Even the velveted texture of the lamb! backstrap / fillet / loin (different name for same cut) – my first choice when discounted! If I double the meat and double the marinade, do I also double sauce? It’s a technique called “velveting” that is used by Chinese restaurants, and it’s the reason why the meat in your favourite Chinese dishes are always so soft. Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1), , thinly sliced 2 - 3 mm / 1/10" (boneless weight, fat trimmed). I think maybe I added extra – you could tell the flavour was there but it was masked in some way _ can only think an accidental overdose of 5 spice? The two that I employ are: And here’s what you need for the Mongolian Lamb Sauce: All the key ingredients here feature in Tier 1 of my Asian Market Shopping List! Was tasty but an odd/dull flavour – thoughts? Just 3 simple things required for the stir fry! Thank you , I am making this tonight with chicken (had a lamb as a pet as a child, can’t eat it!) So tender. Transfer to a plate. Cook lamb, brushing with sauce mixture, for 3 minutes each side for medium or until cooked to your liking. Stir-fry the lamb in 2 batches for 3 minutes each time. Absolutely delicious. (Note 7) – excellent leaner option that’s less expensive than backstrap. Here is a list of common lamb cuts and how long they need to be marinated for – note that Mongolian Lamb is excellent made with any of these, it comes down to price, marinating time and convenience of cutting: Because the lamb is sliced thinly so it’s impossible to cook until “perfectly pink inside” like you do with any lamb chops or steaks so it tends to go tough. I used rump steak and marinaded in the morning. I’ve certainly never been accused of dull flavours before I’m known for my big flavours!!! (Lean doesn’t mean dry in this recipe because of the tenderising marinade). Thank you for another lovely recipe. Cover loosely with foil. Nice and simple: marinate the lamb, mix the sauce, then it all gets cooked in one wok or skillet in a matter of minutes! Economical cuts need to be tenderised for longer (24 hours) but once cooked, they are almost as tender as expensive cuts like lamb backstrap! I’m sure it’ll be fantastic like all your recipes, I just wanted to pop by to say not only do I love your food, I love your humor!! Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok. (I’m slowly working my way through as many as possible!) Thank you Nagi, I feel like an authentic chef!! Notify me via e-mail if anyone answers my comment. N xx. Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce. For non alcoholic, switch half water in sauce for low sodium chicken stock/broth and leave out the Chinese cooking wine. Another fabulous recipe! For your vegetable quota, you could add around 2 cups of vegetables like carrots and zucchini chopped into batons into this stir fry. Made this with velveted chicken breast WOWSERS, making it again next week with lamb. I dare to say it’s a perfect replica (well, minus the cast iron pan sizzling!). The instruction how to make Mongolian lamb with noodles. You know I really need to come here more often. This is the RecipeTin Family version, a copycat of the Mongolian Lamb we had as kids, when going out to the local Chinese restaurant for dinner was a rare and special treat! There’s various methods used. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. The truth is nobody really knows why it’s called Mongolian Lamb. Join my free email list to receive THREE free cookbooks! But it’s a Chinese-Australian takeaway classic nonetheless that every Aussie knows and loves! . pat dry and put in a clean large bowl. It will be made often in the future. Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little. Once the sauce goes in, simmer for a minute or two until the sauce thickens beautifully, dark and glossy. Cover and refrigerate to marinate and tenderise the lamb. Also Mongolian Beef is typically crispy fried strips of beef. FYI, this is chump chop minus bone!) Soy Sauce; different types, when to use what, best substitutes, Carnitas (Mexican Slow Cooker Pulled Pork). mid loin chops – my most used, you need ~700g/1.4lb (you lose alot in fat and bone), lamb rump (roast or steak. Thankyou!! Hi Kim, sorry the soy is needed in this recipe! I once had a golden. You just need to cook clever and get creative! Thank you, Is there such thing as commenting too much lol? The Mongolian lamb recipe is an Chinese-Australian classic. Reheat the wok and add the other half of oil. Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. Total Carbohydrate One of my favourite lamb dishes-quicker than going for take-aways. The best cut is backstrap followed by mid loin chops then shoulder. Having said that, Mongolian Lamb is excellent made with ANY cut of lamb because the marinade tenderises the meat (see below for more on tenderising). Tenderising makes lamb impossible to overcook as well as that velvety, ultra moist texture of meat in dishes served at Chinese restaurants. https://www.thespruceeats.com/mongolian-lamb-with-scallions-recipes-694780 Every restaurant does their Mongolian Lamb differently and there isn’t, to my knowledge, a standard recipe. He cried like a girl until I saved him. backstrap / fillet / loin (different name for same cut) - best, most expensive (I use when on sale), midloin chops - my most used, you need 700g/1.4lb (you lose alot in fat and bone. Your recipes are so good!! If you’re attempting the low carb thing (and believe me, I force myself onto that bandwagon every now and then), cauliflower rice is an excellent alternative though if you have the time, try Cauliflower Fried Rice instead (this makes low-carb infinitely more enjoyable). I can’t believe I cooked that!! Follow recipe (including tenderising) using beef cuts as follows: Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. lamb shoulder – my 3rd most used, excellent ribbons of fat but need trim around sinewy bits which won’t tenderise; leg (steak or roast) – leaner alternative to shoulder with less sinewy bits to cut around, lamb flavour not as strong; and. Tag me on Instagram at. lamb shoulder - excellent ribbons of fat but need to trim around sinewy bits, leg (steak or roast) - leaner alternative to shoulder. Rice is essential because it would be criminal not to be able to scoop up huge spoonfuls of rice soaked in that wickedly good Mongolian Lamb sauce.