Mongolian Lamb

Mongolian Lamb is a Chinese stir-fry made with tender cubes of lamb in a mildly spicy bean sauce and served either with rice or on crispy rice vermicelli.
Mongolian Lamb

Mongolian Lamb

By Sue Lau | Palatable Pastime

Mongolian Lamb is my recipe of the day with the blogging group Sunday Funday. We meet up on Sundays to post recipes on varying topics. Each week we have a different host who decides what the theme shall be. This week we are posting recipes for Chinese New Year.

The Lunar new year is upon us so it’s a great time.

Mongolian Lamb

For my  recipe offering, I have Mongolian lamb, which I occasionally see at Chinese restaurants. It’s a variation of Mongolian beef and is served with steamed rice most commonly.  Although in years past it was a thing to serve it on a bed of crispy rice vermicelli.

I love the vermicelli and it is very easy to make. You basically tear off small handfuls of it and add a wok set up as a deep fryer. It will cook and puff in seconds so don’t be startled (and don’t overfill your wok).

To serve you pile some on the plate and top it with stir-fry. Do this right  before serving so the noodles don’t get soggy (which they will  in 5-10 minutes) and you really want them crispy. Or better yet, put them in a bowl and let people add those to their plate on top.

Have the rice too as many will want that also.

Sunday Funday Celebrates Chinese New Year

Sunday Funday

Mongolian Lamb

Mongolian Lamb

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Mongolian Lamb

Mongolian Lamb

Sue Lau
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Marinate 6 hours
Course Main Course
Cuisine Asian, Chinese
Servings 6


  • wok or deep skillet



  • 2-1/2 pounds boneless leg of lamb cubed
  • 2 bunches green onions cut into finger lengths
  • 2 tablespoons toasted sesame seed
  • 2 tablespoons peanut oil
  • Optional: steamed rice or fried rice vermicelli vermicelli plus cooking oil


  • 2 tablespoons rice wine
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar


  • 1/4 cup hot bean sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/2 cup cold water
  • 2 teaspoons sesame oil
  • 3 tablespoons cornstarch


  • Cut lamb into cubes.
  • Mix marinade and add meat, marinate 4-6 hours or overnight.
  • Remove meat from marinade but save the marinade.
  • To the marinade add the ingredients for the sauce and stir well; set aside.
  • Heat oil in a wok and add meat and scallions, stir-fry until meat is cooked through.
  • Add sauce and continue to stir and cook until sauce thickens (about one minute after it comes to a boil).
  • Serve stir fry with steamed rice or crispy fried rice noodles.
  • To fry rice noodles, heat oil to deep fry and add small amounts of rice vermicelli to hot oil. It will puff and cook almost instantly. Remove from oil with a slotted spoon or metal spider and drain.


From the kitchen of
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Mongolian Lamb

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10 responses

    • Oh then you definitely have to try it. Pop them in the oil and “whoosh” they puff and get the texture of cheetos. The teens will adore it. Back in the 70’s and 80’s restaurants always put that stuff with the Mongolian. Now they get cheap on us. Sort of like the way we used to get broccoli with General Tso’s and veggies with sweet and sour but it gradually disappears. But at home we still have quality! 😀

  1. There’s a Muslim Chinese restaurant near us that serves something like this and it’s delicious. I need to get more lamb in my diet but it’s never in our “regular” supermarket. I’ll have to go to the local Halal market! All of your dishes look amazing!

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