If you’re looking for a quick and flavourful dinner that the whole family will love, this Mongolian Lamb Stir-Fry is the perfect dish. It’s one of my hubby’s favourites, and I can see why, it’s packed with rich, savoury flavours, a hint of sweetness, and just the right amount of spice.
While this dish is traditionally made with lamb, I recently cooked it with beef because that’s what I had on hand. And you know what? It was just as delicious! This recipe is super versatile, so feel free to use whatever protein you have, chicken, pork, or even tofu for a plant-based twist.
The Secret to Perfectly Tender Lamb
One of the key steps in this recipe is marinating the lamb. You’ll want to marinate it for at least 30 minutes before cooking, but if you have more time, letting it sit longer will only enhance the flavour and tenderness. A quick mix of soy sauce and Chinese cooking wine works wonders, infusing the meat with deep umami notes while keeping it tender and juicy.
Simple Ingredients, Big Flavour
This stir-fry comes together with just a handful of ingredients, most of which you might already have in your kitchen:
- Soy sauce and oyster sauce for that signature savoury-sweet taste.
- Chinese cooking wine to enhance the depth of flavour.
- Onions, capsicum, garlic, and ginger for fresh aromatics.
- A touch of red chilli for those who like a little heat (optional but highly recommended!).
- A quick cornflour slurry helps thicken the sauce and coat the meat beautifully.
Mongolian Lamb Stir-Fry
- Total Time: 55 minutes
Ingredients
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese cooking wine
- 500g lamb, thinly sliced
- 1/2 cup chicken stock
- 1 teaspoon cornflour
- 1 tablespoon vegetable oil
- 2 onions, cut into wedges
- 1 green capsicum, cut into strips
- 4 cloves garlic, crushed
- 1 teaspoon grated ginger
- 1 red chilli, seeded and chopped, optional
- 1 tablespoon oyster sauce
- Basmati rice, to serve
Instructions
- Place lamb into a bowl.
- In a jug, mix the soy sauce and Chinese cooking wine. Stir well and pour over the lamb. Cover and marinate in the refrigerator for at least 30 minutes.
- Cook rice following packet directions.
- In a small bowl, slowly mix the stock into the cornflour, stirring until smooth. Set aside.
- Heat oil in a large frying pan over medium heat. Cook the lamb in two batches until golden brown. Remove and set aside.
- Add onion and capsicum to the pan and cook for 2 minutes.
- Stir in the garlic, ginger, and chilli, cooking for 1 more minute.
- Return the lamb to the pan along with the stock mixture and oyster sauce. Stir gently until the sauce thickens.
- Serve hot with steamed rice.
- Prep Time: 40
- Cook Time: 15
Cooking Tips for the Best Stir-Fry
- Prep everything before you start – stir-fries cook quickly, so having all your ingredients chopped and ready to go makes the process seamless.
- Use a hot pan or wok – high heat helps sear the meat quickly, keeping it tender while locking in all those delicious flavours.
- Don’t overcrowd the pan – if necessary, cook the lamb in batches to ensure it browns nicely instead of steaming.
Serve & Enjoy!
This Mongolian Lamb Stir-Fry is best served with fluffy white rice or noodles to soak up the rich, savoury sauce. Add a sprinkle of sesame seeds or fresh coriander for a finishing touch.
Whether you’re using lamb, beef, or any other protein, this stir-fry is sure to become a go-to in your dinner rotation.
