Mongolian lamb is a Chinese-style stir-fry of thinly sliced lamb, aromatics, and a savory-sweet sauce, usually served hot over rice. This version uses ginger, garlic, scallions, soy, and hoisin for a glossy coating; recipes vary, so adjust the sweetness and chile to suit your table.
Ingredients
- 1 lb (450 g) boneless lamb leg or shoulder, trimmed and sliced across the grain into strips about ¼ inch (6 mm) thick
- 1 tbsp (15 ml) light soy sauce, for the marinade
- 2 tsp (10 ml) Shaoxing wine, for the marinade; use water if unavailable
- 1 tsp (3 g) cornstarch, for the marinade
- ¼ tsp (1 g) ground black pepper
- 3 tbsp (45 ml) low-sodium soy sauce, for the sauce
- 2 tbsp (30 ml) hoisin sauce
- 1 tbsp (15 ml) water
- 1 tbsp (12 g) packed light brown sugar
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) cornstarch, for the sauce
- 2 tbsp (30 ml) neutral cooking oil, such as canola or peanut oil, divided
- 1 tbsp (6 g) finely grated fresh ginger
- 3 garlic cloves (about 9 g), finely chopped
- 4 scallions (about 60 g), cut into 1-inch (2.5 cm) pieces, with the white and green parts separated
- 1 small fresh red chile (about 10 g), thinly sliced, or ¼ tsp (0.5 g) red pepper flakes; optional
- 1 tsp (3 g) toasted sesame seeds, for serving
Instructions
- Slice and marinate the lamb. If the lamb is soft and difficult to slice, chill it in the freezer for 15 to 20 minutes first; that optional firming time is not included in the recipe timing. Cut across the visible grain into even, thin strips so they cook quickly and stay easier to chew. In a medium bowl, combine the lamb with 1 tablespoon soy sauce, the Shaoxing wine, 1 teaspoon cornstarch, and black pepper. Mix until the pieces are lightly coated, then leave to marinate for 10 minutes while you prepare the other ingredients. Keep raw lamb and its utensils separate from the finished food.
- Mix the sauce and prepare the aromatics. In a small bowl, whisk the low-sodium soy sauce, hoisin, water, brown sugar, rice vinegar, sesame oil, and the remaining 1 teaspoon cornstarch until smooth. Cut the scallions, separating their white and green parts. Grate the ginger, chop the garlic, and slice the chile if using. Having everything ready before heating the pan matters: the lamb cooks quickly, and garlic can burn while you stop to chop.
- Heat the pan and cook the lamb in batches. Set a large wok or heavy skillet over high heat until very hot, then add 1 tablespoon of the neutral oil. Spread about half the lamb in a single layer. Let it sear briefly, then stir-fry for about 2 to 3 minutes, turning the strips so they brown rather than steam. Transfer them to a clean plate and repeat with the remaining oil and lamb. Do not crowd the pan; if the strips release liquid and turn gray, the pan is too full or not hot enough. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; check the thickest pieces with a food thermometer. If they have not reached that temperature, continue cooking and check again. Rest the cooked lamb on the clean plate for 3 minutes.
- Cook the aromatics. Lower the heat to medium-high if the pan is smoking heavily. Add the scallion whites, ginger, garlic, and chile or pepper flakes. Stir for about 30 to 45 seconds, just until fragrant. Keep the ingredients moving; browned garlic can taste bitter, and the ginger should smell fresh rather than scorched.
- Thicken the sauce and finish. Give the sauce mixture another quick stir, since cornstarch settles at the bottom. Pour it into the pan and stir for about 1 minute, until it bubbles and looks glossy. Return the rested lamb and any juices on the plate to the pan. Toss for about 30 seconds, just long enough to coat and rewarm the strips, then add the scallion greens. Remove from the heat and scatter sesame seeds over the top. Serve promptly while the lamb is tender and the sauce still clings to it.
Tips
- Choose and slice the right cut. Boneless leg is lean and cooks quickly; shoulder has more connective tissue and richer flavor, so slice it especially thinly. Look for the direction of the muscle fibers and cut across them, not along them. A sharp knife and even strips make more difference than trying to cook the lamb for a fixed time regardless of thickness.
- Use the hottest suitable pan and work in batches. A crowded skillet traps steam and makes browning difficult. A wok is useful but not essential; a wide, heavy skillet works well. If cooking on a small burner, divide the lamb into three batches rather than two, and let the pan regain heat between batches.
- Adjust the specialty ingredients thoughtfully. Shaoxing wine adds a rounded, lightly aromatic note; water is a practical substitute, though the marinade will taste a little simpler. Hoisin contributes sweetness and a complex, spiced flavor. If you cannot find it, use an equal amount of oyster sauce plus 1 teaspoon (4 g) brown sugar for a less sweet, more savory result. Check labels if you need to avoid particular ingredients.
- Control salt, sweetness, and heat. Low-sodium soy sauce helps keep the sauce from becoming too salty as it reduces. If using regular soy sauce, start with 2 tablespoons (30 ml) in the sauce and add more only after tasting. Reduce the brown sugar to 2 teaspoons (8 g) for a less sweet finish, or leave out the chile for a mild version.
Serving Suggestions
Serve the lamb immediately over steamed jasmine rice or another plain rice that can soak up the sauce. For a fuller meal, pair it with steamed or stir-fried broccoli, bok choy, snow peas, or green beans. Keep vegetable sides lightly seasoned so they balance the lamb instead of competing with its soy-hoisin coating. A bowl of simple cucumber salad or quick-pickled vegetables can add a cool, crisp contrast.
Noodles are another useful base: toss cooked wheat noodles with a little sesame oil, then spoon the lamb and sauce over them. If serving family-style, put rice and vegetables on the table first and bring out the lamb last, while it is still hot. A sprinkle of extra scallion greens or sesame seeds adds freshness and texture; add more chile at the table rather than making the whole dish very spicy.
Variations
Make it milder or hotter. Omit the fresh chile for gentle warmth from the ginger and black pepper alone. For more heat, use a second chile or add a pinch of red pepper flakes. Start conservatively, because chile strength varies, and taste the sauce before adding the lamb back to the pan.
Use a different protein. Thinly sliced beef can be cooked in the same batches and sauced in the same way; follow the USDA safe-temperature guidance appropriate to the cut. For a meat-free option, use sliced firm tofu that has been patted dry and browned separately, then toss it with the sauce. Tofu will be softer than lamb and does not need the lamb marinade; season it with a little soy sauce instead.
Add vegetables to the stir-fry. Thinly sliced bell pepper, onion, or mushrooms can go into the pan after the lamb is removed. Stir-fry them until just tender, then add the aromatics and continue with the sauce. For a larger quantity of vegetables, cook them in batches or use a separate pan so they brown instead of releasing too much liquid into the sauce.
Change the sauce balance. For a more savory result, reduce the brown sugar slightly and add a splash of water if the sauce becomes too thick. For a sharper finish, add a few drops of rice vinegar at the end. These changes shift the familiar sweet-savory character, so make small adjustments and taste before serving.
Storage and Reheating
Refrigerate cooked lamb within 2 hours of cooking, using a shallow, covered container so it cools promptly. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since separate containers make it easier to cool and reheat evenly. For longer storage, freeze the cooled lamb and sauce in a sealed freezer-safe container for up to 2 months for best quality; thaw it overnight in the refrigerator.
Reheat only the portion you plan to eat. Warm the lamb and sauce in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) water, stirring gently until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring midway through. USDA FSIS advises reheating leftovers to 165°F (74°C); check with a food thermometer. The lamb may become firmer after reheating, so avoid prolonged cooking. Do not leave leftovers at room temperature for more than 2 hours.
Frequently Asked Questions
Is Mongolian lamb a traditional dish from Mongolia?
Mongolian lamb on Chinese restaurant menus is generally a Chinese-style stir-fry rather than a single standardized traditional Mongolian recipe. Versions differ in their sauce, vegetables, and level of sweetness. This recipe uses common Chinese-style stir-fry flavors, but it is one practical home version, not a claim to be the only authentic one.
How do I keep the lamb tender?
Slice thinly across the grain, marinate briefly, heat the pan thoroughly, and cook in uncrowded batches. A little cornstarch in the marinade helps the seasoning cling, but it cannot compensate for thick or uneven pieces. Once the lamb reaches its safe temperature and completes its rest, return it to the sauce only long enough to coat and warm it.
Can I prepare any part of the recipe ahead?
Yes. Mix the sauce, chop the aromatics, and cut the scallions earlier in the day, then refrigerate them separately in covered containers. You can also slice the lamb and marinate it for up to 2 hours in the refrigerator. For the best texture, cook the stir-fry shortly before serving rather than fully cooking it hours in advance.
What can I use instead of hoisin sauce?
Oyster sauce with a little brown sugar is a useful substitute, although it makes the dish less sweet and changes its flavor. For a vegetarian alternative, look for vegetarian mushroom-based stir-fry sauce and taste it before adding sugar, since products vary. A mixture of soy sauce and sugar alone will work in a pinch, but it will be thinner and less complex.
Can I make the sauce without cornstarch?
You can leave out the sauce cornstarch, but expect a thinner coating. Simmer the sauce briefly to reduce it, watching carefully because the sugar and hoisin can scorch. Alternatively, use 1 teaspoon (3 g) arrowroot mixed with 1 tablespoon (15 ml) cold water, stir it into the bubbling sauce, and remove the pan from the heat once it thickens.
Why did my lamb release liquid instead of browning?
The pan may not have been hot enough, the lamb may have been crowded, or the strips may have been wet. Pat excess surface moisture away before marinating, heat the pan well, and cook smaller batches. If liquid appears, let it evaporate before expecting a sear, or transfer the lamb out and bring the pan back to high heat before cooking the next batch.
Related
- Slow Cooker Mongolian Beef with Kimchi
- Mongolian Steak Recipe with a Glossy Ginger-Garlic Sauce
- Mongolian Noodles Recipe with Quick Sweet-Savory Beef
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).