Recipes - Chinese

Mongolian Lamb
Mongolian lamb


The Mongolian lamb recipe is an Asian classic. The dish is usually cooked on a grill plate and is often referred to as a ‘sizzling’ Mongolian Lamb. Peanut oil is the traditional choice in most restaurants and kitchens across Asia, as it adds a subtle nutty flavour to the dish. Other oils work well, too. But peanut oil is mostly preferred.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

500g lamb fillet (sliced)
2 onions (sliced)
1 red capsicum (sliced)
1 green capsicum (sliced)
1 red chilli (sliced)
1 spring onion (sliced)
2 tbsp cooking oil
1 pkt Lee Kum Kee Ready Sauce for Mongolian Lamb




Steps:
  1. Heat oil in a wok. Add onions and stir-fry for 1 min.
  2. Add lamb and stir-fry for 4 mins or until done.
  3. Add ready sauce and other vegetables. Stir-fry for 1 min or until sauce thickens.
  4. Serve this mongolian lamb with rice or noodles.

4 Quick Facts About Mongolian Lamb

  1. Many chefs are of the opinion that this delicacy is one of the most budget-friendly dishes, as it can be made with just lamb, salt, garlic cloves, vegetable oil and red chillies.
  2. Some variations of Mongolian lamb recipe from Chinese cuisine include coconut milk, an ingredient that is known to be very popular in Asian and South East Asian cuisine. It is a very common ingredient in East Asian meat-based dishes, too.
  3. 100 gm of broccoli enhances the flavour of Mongolian Lamb more than any other Asian green. When fried, particularly, these greens add a burst of freshness to Mongolian Lamb.
  4. Halved cherry tomatoes and snow peas are often added by most chefs across China. They believe that when halved, the tomatoes add a lot of tang and zest to this dish.

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Mongolian Lamb

Mongolian Lamb

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The Mongolian lamb recipe is an Asian classic. The dish is usually cooked on a grill plate and is often referred to as a ‘sizzling’ Mongolian Lamb. Peanut oil is the traditional choice in most restaurants and kitchens across Asia, as it adds a subtle nutty flavour to the dish. Other oils work well, too. But peanut oil is mostly preferred.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

500g lamb fillet (sliced)
2 onions (sliced)
1 red capsicum (sliced)
1 green capsicum (sliced)
1 red chilli (sliced)
1 spring onion (sliced)
2 tbsp cooking oil
1 pkt Lee Kum Kee Ready Sauce for Mongolian Lamb

Instructions
  1. Heat oil in a wok. Add onions and stir-fry for 1 min.
  2. Add lamb and stir-fry for 4 mins or until done.
  3. Add ready sauce and other vegetables. Stir-fry for 1 min or until sauce thickens.
  4. Serve this mongolian lamb with rice or noodles.

4 Quick Facts About Mongolian Lamb

  1. Many chefs are of the opinion that this delicacy is one of the most budget-friendly dishes, as it can be made with just lamb, salt, garlic cloves, vegetable oil and red chillies.
  2. Some variations of Mongolian lamb recipe from Chinese cuisine include coconut milk, an ingredient that is known to be very popular in Asian and South East Asian cuisine. It is a very common ingredient in East Asian meat-based dishes, too.
  3. 100 gm of broccoli enhances the flavour of Mongolian Lamb more than any other Asian green. When fried, particularly, these greens add a burst of freshness to Mongolian Lamb.
  4. Halved cherry tomatoes and snow peas are often added by most chefs across China. They believe that when halved, the tomatoes add a lot of tang and zest to this dish.

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