Mongolian lamb

Legend says that traditional Mongolian stir-fry was cooked on a warrior's shield. This Mongolian lamb is cooked in a rather more convenient wok, and is delicious served on a pile of steamed rice.

  • 1 hr cooking
  • Serves 4
  • Print
Mongolian lamb


  • 400 gram lamb backstraps, thinly sliced
  • 3 tablespoon soy sauce
  • 2 tablespoon black bean sauce
  • 1 tablespoon rice wine vinegar
  • 2 clove garlic, finely chopped
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon five spice powder
  • 2 tablespoon peanut oil
  • 2 shallots, finely chopped
  • 1/2 cup (125ml) beef stock
  • 1 tablespoon sugar
  • 1/2 teaspoon sesame oil
  • 3 green onions, cut into 3cm pieces
  • 2 green onions, thinly sliced diagonally, to serve


  • 1
    In a large bowl combine lamb, 2 tablespoons of the soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and five spice. Cover and stand for 10 minutes.
  • 2
    Heat 1 tablespoon of oil in a wok over a high heat; cook lamb and marinade in small batches until browned and remove from the wok.
  • 3
    Heat remaining oil in the wok; add the shallots and stir-fry for 2 minutes or until soft; add lamb, stock, remaining soy sauce, sugar and sesame oil and bring to the boil; stir through the green onions.
  • 4
    Serve with boiled rice topped with sliced green onions.

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