How To Make Mongolian Lamb

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than lamb.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper and gluten-free.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: barbecue sauce

Plum sauce offers a similar sweetness with fewer additives, while barbecue sauce is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is generally less expensive.

Slice 500g of lamb backstrap into strips.

Slice 2 green capsicum, removing seeds.

Slice 1 brown onion in half and then into strips.

Heat 3 tablespoons of peanut oil in a wok over high heat.

Add sliced capsicum to the wok and stir-fry.

Add 1 tablespoon of garlic and 1 tablespoon of fresh ginger to the wok; stir constantly.

Add the lamb strips and freshly cracked pepper; cook for 1-2 minutes until browned.

Add 1/2 teaspoon of Chinese five-spice, 1 tablespoon of hoisin sauce, 2 tablespoons of rice wine vinegar, 3 tablespoons of soy sauce, 2 tablespoons of sweet chili sauce, and 1 teaspoon of brown sugar to the wok; stir well and cook for 1 minute.

Serve the stir-fry garnished with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens