Mongolian Lamb
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lamb in a sweet and savory sauce with hoisin and Chinese five spice, stir-fried with onions and garlic. It's aromatic, addictive, and theatrical when sizzled on a hot plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
- 1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
- 1 tsp cornflour / cornstarch
- 1 tbsp light soy sauce ((or all purpose, Note 3))
- 1 tbsp Chinese cooking wine ((Note 4 subs))
- 3 tsp cornflour / cornstarch
- 2 tsp dark soy sauce ((Note 3))
- 1 tsp light soy sauce ((or all purpose, Note 3))
- 1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
- 3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
- 2 tbsp Chinese cooking wine ((Note 4 subs))
- 1/4 tsp Chinese five spice powder ((Note 5))
- 3/4 cup water
- 1 tsp sesame oil (, toasted (Note 6))
- 2 tbsp vegetable oil ((or canola or peanut))
- 1 large onion (, cut into large 2.5cm / 1" squares)
- 2 cloves garlic (, finely chopped)
- 4 green onions (, cut into 5cm/2" lengths)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 961mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 372mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.