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Mongolian Lamb

Sue Lau
Prep Time 15 mins
Cook Time 10 mins
Marinate 6 hrs
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 palatablepastime.com