14/05/2026
Mongolian Lamb at home (better than takeaway)
Tender lamb, glossy savoury sauce, and that perfect balance of sweet + salty + a little kick
Ingredients:
• 500g lamb shoulder or backstrap, thinly sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1/2 cup beef stock
• 1 tsp cornflour mixed with 1 tbsp water
• Spring onions + sesame seeds to finish
• Rice, to serve 🍚
Method:
1. Quickly sear the lamb in a hot pan until browned. Set aside.
2. In the same pan, sauté onion, garlic and ginger until fragrant.
3. Add soy, hoisin, oyster sauce, brown sugar + stock. Simmer 2–3 mins.
4. Stir in cornflour slurry to thicken.
5. Return lamb to the pan, toss until glossy and coated.
6. Top with spring onions + sesame seeds. Serve over steamed rice.
Tip: Don’t overcook the lamb, quick sear keeps it tender and juicy.
Australian lamb courtesy of
