Mongolian lamb

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  • 500 g thinly sliced ​​lamb fillets
  • 2 onions
  • 1 tablespoon of oil


  • 1 beaten egg
  • 2 tablespoons soy sauce
  • 2 teaspoons of sugar
  • 2 teaspoons of cornmeal
  • 1/2 teaspoon of baking soda
  • 1 tablespoon minced garlic


  • 2 tablespoons of water
  • 1 tablespoon of chili sauce
  • 1 tablespoon of hoisin sauce
  • 1/2 teaspoon Chinese five spice powder
  • 1/2 teaspoon minced ginger


  1. Combine the marinade ingredients, then add the lamb and let it rest in the fridge for two hours.

  2. In a wok or frying pan, heat the oil and fry the onions.

  3. Add meat and sauté.

  4. Add sauce and heat well.

  5. Serve on a bed of rice or noodles.


  • 1 wok


Use lamb fillets or loin eye.

If you're in a hurry, you don't have to marinate the meat, you can simply leave it for 5-10 minutes.

This can also be done on the barbecue.

If you like the sound of this recipe, you may also like this sweet and sour simple chicken.

Mongolian lamb

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