Mongolian lamb, a beloved favourite in many households, ticks all the right boxes; it’s rich, satisfying, quick to cook, and delightfully moreish. Whether you’re preparing dinner for the family or want to treat yourself to a little midweek indulgence, this Mongolian lamb recipe is sure to win hearts.
In this article, we’ll guide you step-by-step through crafting a simple yet scrumptious Mongolian-style lamb that carries those signature Asian-inspired flavours, without needing fancy ingredients or hours in the kitchen.
A Glimpse into Mongolian-Style Lamb
While the name “Mongolian lamb” might suggest a dish rooted in Mongolia’s traditional culinary heritage, it actually has stronger ties to Chinese-style stir-fries found in Western-Chinese takeaways. You’ll often see this dish on the menu at your local Chinese bistro or fusion restaurant, where it’s typically made with tender slices of lamb wok-tossed in a glossy sauce that’s equal parts sweet, tangy, and salty.
The good news is, it’s super easy to replicate at home. With just a few pantry staples and some fresh lamb, you can bring that same restaurant-style magic to your own table.
How to Make Mongolian Lamb Recipe
Ingredients You’ll Need
This recipe uses accessible, everyday ingredients. No special trip to an Asian grocer required, though you can always add extra flair if you fancy.
For the Marinade:
- 500g lamb leg or backstrap, thinly sliced
- 1 tablespoon cornflour (or potato starch)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- A dash of ground white pepper
For the Sauce:
- 3 tablespoons hoisin sauce
- 2 tablespoons light soy sauce
- 2 tablespoons brown sugar or honey (for that lovely sweetness)
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar (or apple cider vinegar as an alternative)
- 1/2 cup water
For the Stir-Fry:
- 2 tablespoons cooking oil (vegetable, peanut, or sunflower work well)
- 2 cloves garlic, finely chopped
- 1 small onion, sliced into wedges
- 1 red capsicum, sliced
- 2 spring onions, cut into 5cm lengths
- Optional: a sprinkle of toasted sesame seeds or fresh chilli to finish
Preparing the Lamb
The secret to tender Mongolian lamb is in how you slice and marinate the meat. Choose a lean cut with minimal gristle; lamb leg or backstrap works beautifully. Cut the meat across the grain into thin, bite-sized slices. This helps ensure it cooks quickly and remains melt-in-the-mouth tender.
Place the sliced lamb into a bowl and coat it with the cornflour, soy sauce, sesame oil, and white pepper. Give it a gentle mix with your fingers until every piece is well-coated. Let it rest for at least 15–20 minutes. This not only infuses flavour but also creates that silky texture when it hits the hot pan.
Mixing the Sauce
The sauce is what gives Mongolian lamb its signature depth—sweet, salty, and full of umami. In a small bowl, whisk together the hoisin sauce, soy sauce, sugar or honey, oyster sauce, vinegar, and water until everything is smooth. Set it aside and get your stir-fry ingredients ready.
Tip: Taste the sauce before cooking. If you prefer it less sweet, reduce the sugar slightly. Want more kick? Add a little fresh chilli or a drop of chilli oil.
Let’s Get Cooking
Here’s where the fun begins! Make sure all your ingredients are prepped and within reach; stir-frying is quick business.
Step 1: Searing the Lamb
Heat a tablespoon of oil in a wok or large frying pan over high heat. Once it’s shimmering, add the marinated lamb in a single layer. Let it sizzle undisturbed for 30 seconds, then stir-fry until browned and just cooked through. This should take about 2–3 minutes.
Don’t overcrowd the pan—if needed, cook the lamb in batches. Transfer it to a plate and keep warm.
Step 2: Stir-Frying the Veg
In the same pan, add a little more oil if needed. Toss in the chopped garlic, onion, and capsicum. Stir-fry for 2–3 minutes until slightly softened but still crisp. You want a bit of crunch to balance the tender meat and glossy sauce.
Step 3: Bringing It All Together
Return the cooked lamb to the pan. Pour over the sauce mixture and toss everything together. Let it bubble for 2–3 minutes until the sauce thickens and coats the lamb and vegetables evenly.
Just before serving, add the spring onion and give everything one final toss. The spring onion adds freshness and a gentle bite—don’t skip it!
Serving Suggestions
Mongolian lamb pairs beautifully with fluffy white rice, but you can also serve it with:
- Steamed jasmine or basmati rice
- Soft egg noodles or stir-fried hokkien noodles
- Lettuce cups for a low-carb option
- Stir-fried greens like bok choy or broccolini on the side
To elevate the presentation, sprinkle with toasted sesame seeds or finely sliced red chilli.
Tips for Success
- Slice meat thinly: Thinner slices mean faster cooking and a more delicate texture.
- High heat is key: A hot pan ensures everything cooks quickly and sears nicely without stewing.
- Balance the sauce: If it’s too sweet, a squeeze of lemon or a dash more vinegar can help. Too salty? Add a touch more water or a small spoonful of sugar to mellow it out.
- Use what you have: Don’t stress about exact ingredients. No oyster sauce? Add a splash of soy and a bit of brown sugar. No hoisin? Use plum sauce for a similar sweet profile.
Make It Your Own
One of the best things about this dish is how versatile it is. You can add extras like:
- Sliced mushrooms or snow peas
- Water chestnuts for a crunch
- Crushed peanuts or cashews on top
- Swap lamb for beef, chicken, or even tofu
It’s a dish you can play with to suit your tastes or what’s in the fridge.
A Family Favourite with Heart
This Mongolian lamb recipe has become a go-to in many Australian kitchens, especially for busy weeknights when you want something hearty but not heavy. The beautiful caramelised sauce, the tender meat, the brightness of veggies—each mouthful is a little celebration of balance.
What makes it extra special is that it brings people together. Whether you’re sharing it over a casual dinner or packing leftovers for lunch the next day, it always hits the spot.
It’s simple enough for beginners, quick enough for weeknights, and tasty enough to impress guests. What more could we ask for?
Final Thoughts
Cooking shouldn’t be stressful or complicated; it should be a joy. And this easy Mongolian lamb recipe proves that you don’t need a long list of ingredients or hours in the kitchen to create something delicious and nourishing.
So next time you’re craving something a little sweet, a little savoury, and oh-so-satisfying, give this recipe a go. Light a candle, serve it hot with fluffy rice, and enjoy a beautiful moment over a lovingly cooked meal.
