Mongolian lamb mince with wombok

A quick and easy mince dish packed with classic Asian flavours, this beautiful recipe is perfect for midweek family dinners. Serve with rice or noodles for a filling meal.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Mongolian lamb mince with wombok
  • 2 tablespoon peanut oil
  • 500 gram lamb mince
  • 3 clove garlic, crushed
  • 1 tablespoon grated ginger
  • 1/2 cup water
  • 2 tablespoon chinese cooking wine
  • 2 tablespoon hoi sin sauce
  • 2 tablespoon oyster sauce
  • 2 teaspoon fish sauce
  • 1 teaspoon cornflour
  • 1 wombok, finely shredded
  • 1 carrot, peeled, shredded
  • 1 red capsicum, seeded, finely sliced
  • 3 green onions, finely sliced
  • coriander leaves, to serve


Mongolian lamb mince with wombok
  • 1
    In a wok or large frying pan, heat oil on high. Stir-fry lamb in 2 batches for 4-5 minutes, breaking up any lumps, until cooked through. Add garlic and ginger and cook for 30 seconds.
  • 2
    In a small jug, whisk water, wine, hoisin, oyster and fish sauce and cornflour together. Add to lamb and simmer for 1 minute, stirring.
  • 3
    Toss wombok, carrot, capsicum and half the green onion through. Stir-fry for 1-2 minutes until vegetables are tender.
  • 4
    Serve topped with remaining green onion and coriander.


Accompany with steamed rice or noodles, if liked. You could also use sliced lamb steaks, if liked.

More From Women's Weekly Food