Mongolian Lamb

Mongolian Lamb

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “One of my favourite lamb dishes-quicker than going for take-aways.”

    Ingredients

  • 40mloil
  • 500glamb fillets, cut into thin strips
  • 2clovesgarlic, crushed
  • 4spring onions
  • 40mlsoy sauce
  • 80mldry sherry
  • 40mlsweet chili sauce
  • 2teaspoonstoasted sesame seeds( I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

    • Directions

  • Heat a wok and add half the oil, swirling it round to coat the pan.
  • Stir-fry the lamb in 2 batches for 3 minutes each time.
  • Remove all the lamb from the wok.
  • Reheat the wok and add the other half of oil.
  • Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
  • Add the sauces and sherry to the wok, and bring to the boil.
  • Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
  • Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
  • Sprinkle with the sesame seeds and serve.

    • Reviews

  • “Incredible! It really is! I am no a lamb fan, but hubby is so I am always trying to find something that I like so he isn’t deprived. We loved this! The meat is incredibly tender, not gamey at all. The only addition was lots and lots of stir fried sweet onions. Mmmmm!”

  • “This is just my sort of dish, Jan S. Fast, easy, and most importantly, tasty. I think a stir-fried spinach side dish would go well with this.We’ll be having it again.”

  • “Excellent!Made w/cut up Lamb Loin Chops. Followed recipe and turned out great.”

  • “super fast to prepare/cook and absolutely delicious, will definetly be making this again, family loved it :)”

  • “This is a great way to use up a leftover roast.Thanks so much for sharing!!:O)”

  • “This is great and very simple to make on a busy weeknight.I made this with pork tenderloin as I couldn’t find any lamb the week I was making it (very hard to come by in cattle country) and it was still fabulous.I can’t wait to make it with the lamb.I did double the sauce as we are sauce fanatics and added an extra clove of garlic.I will definitely be making this again – leftovers the next day were even better.Thanks for posting!”

  • “I make this often. It’s very easy and tastes better than a take-out.”

  • “Really good and easy.Wehad left-over leg of goat and went with the same idea Anke had.We also added baby corn and mangetout and coriander, plus a wee bit extra hot sauce as we like it spicy.”

  • “Yum, I also added thinly sliced carrots and then I absent-mindedly started chopping the shallots quite thinly so when dishing out the meal the shallots just disappeared into the meal, so then I looked at the above picture and saw the pieces were quite large, anyway I just chopped more up and sprinkled them on top. Thanks for a great tasting recipe Jan :)”

  • “Wow this was good! I used lamb backstrap fillets and left them around 2cm / 1″ thick and about three times that length so I was able to give the lamb a nice brown texture outside while leaving it super succulent on the inside. I just gave the sesame seeds a really light toast which I think suited the sauce well.”

  • “I made this as written, except that I doubled the two sauces (but not the sherry) and added some thinly sliced carrots (with the garlic and onion) and some baby spinach (right at the end). It was delicious! The fillet was expensive, but I really think it was worth it, as it was so tender and the simple sauce was perfect for it. Like Jewelies, this only served the two of us. A real keeper. UPDATE: I made this again, and I still love it. Not sure why we waited so long to repeat it. This time I used “heart smart stir fry strips” as they were on special. I added various veggies, like last time, and also added some shredded cabbage at the very end, letting it cook maybe 30 seconds. It was sooooo good like that!”

  • “I burned the scallions (someone came to the door) and then I used a new Chinese Chili sauce which I had no idea was so spicy.I added ketchup to sweeten it but it was super hot.I bet it’s great in “real life!” It was easy to make and I served it with white rice and steamed beans and carrots.”

  • “Really really tasty! Was a bit worried after I’d mixed the sauce because I used chinese cooking wine instead of dry sherry and my sweet chili sauce which had lime in it. The smell was very strange indeed! But after I’d mixed everything together it was just great! And I liked the little kick at the back of your mouth after each mouthful! Wonderful! Thanks for the recipe!”

  • “Easy and yum”

  • “Fabulous quick and easy meal.For us this only served two and Dave was looking for more! I dry toasted my sesame seeds in the wok before starting this dish and then set them aside.Definite make again meal for us. “

  • “Tried it this evening, had no sherry, used port, had no sesame seeds used pine nuts had everything else tho,!! It was delicious, I will definately cook this recipe again. Thanks!”

  • “The flavour was incredible and it was so easy and quick to make.This is going to become one of our family favourites.Thanks Jan!”

  • “Absolutely Delicious!Considering how easy and quick this was to put together, I was very surprised at how lovely this tasted.Thanks!”

  • “This is super! Prepared just as posted with the exception of using mirin in place of sherry (I was out). Such a pretty, easy to prepare dish; more importantly, with great depth of flavor. Thanks for posting!”

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