Mongolian Lamb

Cook time 30 minute
Servings 4


400g lamb backstrap, thinly sliced

10g ginger, chopped

3 garlic cloves, chopped


2 tbsp Shaoxing wine

1 tbsp soy sauce

1 tbsp cornflour

1 tbsp sesame oil


2 tbsp hoisin sauce

1 tbsp oyster sauce

2 tbsp soy sauce

2 tbsp Shaoxing wine

½ tsp sesame oil

1 tbsp sugar

200g snow peas, sliced

Vegetable oil for frying

2 tsp chilli bean paste

Mongolian Lamb


Mix marinade ingredients in a bowl, add lamb and coat well. Place into fridge for 30 minutes.

In a separate bowl, combine sauce ingredients. Mix well.

Heat 2 tbsp of oil in a wok, add half of the lamb and fry until just cooked. Remove from wok and set aside. Add another 2 tbsp oil and fry remaining lamb. Once cooked, remove from wok and set aside.

Add garlic and ginger to wok, fry until the garlic starts to brown then add bean paste and the sauce and allow mixture to thicken. Once thickened, add lamb back into wok and mix through sauce until lamb is well coated. Add snow peas and fry for 2 minutes. Remove from heat and serve with freshly steamed jasmine rice.