Amazing Mongolian lamb

mongolian lamb

Mongolian lamb, a delectable dish that hails from the heart of Mongolia, is a culinary delight that captivates the senses. Tender strips of lamb, marinated in a harmonious blend of flavors, take a journey through a sizzling wok, absorbing the essence and the rich symphony of Mongolian spices.

The result is a masterpiece that balances the succulence of the lamb with the boldness of the seasonings, creating a savory sensation that lingers on the palate. Whether enjoyed with a side of fluffy rice or nestled within a bed of crisp vegetables, Mongolian lamb is a celebration of taste and tradition that transports you to the vast landscapes of the Mongolian steppes with every flavorful bite.

It’s all about marinating lamb slices in a mix of Mongolian spices, then tossing them in a hot wok until they soak up the flavors. Caramelized onions join the party, adding a sweet kick to the savory mix. It is simple yet robust, reflecting the straightforward nomadic lifestyle. Whether you’re gathered around a campfire or cooking it up in your kitchen, Mongolian lamb brings a taste of tradition to your plate. So, dig in and enjoy the straightforward, bold flavors of this classic dish.

Amazing Mongolian lamb

Tender strips of lamb marinated in a harmonious blend of flavors
Prep15 minutes
Cook10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Chinese
Keyword: lamb
Servings: 4
Calories: 297kcal


  • 1 lb lamb thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons garlic infused oil
  • 1 inch grated ginger
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch optional
  • green onion tops sliced (for garnish)
  • sesame seeds optional, for garnish


  • In a bowl, mix soy sauce, water, brown sugar, hoisin sauce, and rice vinegar. If using, dissolve cornstarch in a couple of tablespoons of water and add it to the sauce. Stir well to combine.
  • Heat olive oil in a pan over medium heat. Add the garlic infused oil and grated ginger. Sauté for about a minute until fragrant.
  • Add the thinly sliced lamb to the pan. Cook until the lamb is browned on all sides.
  • Pour the prepared sauce over the lamb. Stir well to coat the lamb evenly.
  • Let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Stir occasionally.
  • Once the lamb is cooked to your liking and the sauce has thickened, garnish with sliced green onions and sesame seeds if desired.
  • Serve the Mongolian lamb over rice or noodles.


Nutrition: Carbohydrates:11g; Protein:24g; Fat:17g; Saturated Fat:6g; Sodium:723mg; Fiber:2g

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