Mongolian Lamb is a dish that perfectly balances bold flavors with tender, velvety meat—a combination that’s become a favorite for those craving something both comforting and exciting in their weeknight dinners.
This recipe’s magic lies in the velveting technique, where the lamb is gently marinated with baking soda and sugar to keep it incredibly juicy and tender. The sauce is a complex, savory blend of soy, hoisin, and spicy sambal olek, delivering a sweet, tangy, and mildly spicy punch that wakes up your taste buds.
What sets this recipe apart is how the shiitake mushrooms and scallions add earthiness and freshness, making each bite feel layered and satisfying. Pair it with a crisp Creamy Cucumber Salad and refreshing Lemonade to create a meal that’s balanced, vibrant, and perfect for any season.
Mongolian Lamb has been gaining traction among home cooks looking for rich, satisfying meals that don’t sacrifice health.
Plus, with the lean protein and antioxidant-packed mushrooms, it’s a dish that supports an active lifestyle and balanced nutrition—making it a win-win for flavor and wellness.
Try it out and share how you customize this classic dish!
From My Table to Yours: Why This Recipe Matter?
- Juicy, Tender Perfection: The velveting technique keeps the lamb incredibly tender and juicy, transforming how you experience stir-fried meat.
- Flavor Harmony: The sauce masterfully balances sweet, savory, and spicy notes, creating layers of flavor that satisfy without overpowering.
- Fresh and Earthy Touch: Shiitake mushrooms and scallions add a fresh, earthy contrast, taking this dish beyond your everyday stir-fry.
- Versatile & Convenient: It’s quick enough for busy weeknights but elegant enough to impress guests, making it a staple in my meal rotation.
- Healthy Indulgence: With balanced flavors and lean lamb protein, it lets me enjoy rich meals while staying mindful of my health goals.
Mongolian Lamb Recipe
Equipment
- Mixing bowls
- Whisk or fork (for mixing marinade and sauce)
- Large Skillet or Wok
- Knife and Cutting Board
- Measuring spoons and cups
- Spatula or Wooden Spoon
Ingredients
Velveting Lamb:
- ½ teaspoon baking soda
- ½ Tablespoon sugar
- 1 Tablespoon soy sauce
- 2 Tablespoons neutral oil
- 1 pound boneless leg of lamb
Sauce:
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon bean sauce
- 3 Tablespoons hoisin sauce
- 1 ½ Tablespoons sambal olek or any garlic chile sauce
- 2 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon water
- ¼ teaspoon five spice powder
- 1 Tablespoon cornstarch
For the Stir Fry:
- 6 ounces shiitake mushrooms
- 1 bunch scallions rinsed and cut into 2 inch pieces
- 3 cloves garlic
- 2 Tablespoons minced ginger
- 1 Tablespoon neutral oil
- 1 teaspoon toasted sesame oil
Instructions
- Velvet the lamb: In a bowl, mix baking soda, sugar, soy sauce, and oil. Toss lamb strips in and marinate for 15 minutes.
- Prepare the sauce: Whisk together soy sauce, oyster sauce, bean sauce, hoisin, sambal olek, red wine vinegar, sugar, water, five-spice, and cornstarch. Set aside.
- Cook vegetables: Heat neutral oil in a wok or skillet, add garlic, ginger, shiitake mushrooms, and scallions. Stir fry until fragrant and mushrooms are tender. Remove and set aside.
- Cook lamb: Add oil to the pan and stir fry marinated lamb on high heat until cooked through and slightly caramelized.
- Combine: Return vegetables to the pan, pour in the sauce, and toss everything until the sauce thickens and coats the lamb and veggies evenly.
- Finish: Drizzle toasted sesame oil, toss gently, and serve hot.
Nutrition Info:
| Nutrition | Value |
| Calories | 360kcal |
| Carbohydrates | 12g |
| Protein | 32g |
| Fat | 20g |
| Sugar | 8g |
| Sodium | 900mg |
Flavorful Variations To Elevate Your Mongolian Lamb!
If you’ve made this recipe once, you’re probably already thinking about how to tweak it next time. Here are a few expert-level variations that add creative depth without losing the soul of the dish:
1. Try Lamb Shoulder Instead of Leg:
While leg meat is lean and tender, using lamb shoulder adds a slightly richer texture and deeper flavor—especially if you’re aiming for a more indulgent, slow-cooked feel.
2. Add Toasted Cashews or Walnuts:
A handful of toasted cashews or crushed walnuts tossed in at the end brings unexpected crunch and nuttiness that pairs beautifully with the sweet-savory sauce.
3. Swap Shiitake for Wood Ear Mushrooms:
For a truly authentic twist, wood ear mushrooms offer a subtle crunch and absorb the sauce without overpowering the lamb—a favorite in many traditional Chinese stir-fries.
4. Go Smoky with Dark Soy or Black Vinegar:
For extra umami depth, replace regular soy with dark soy sauce or add a splash of Chinese black vinegar. It gives the dish a more complex, smoky undertone.
5. Spice Layering with Ground Sichuan Peppercorns:
Instead of just heat, add a small pinch of ground Sichuan peppercorns for that signature tingly, numbing sensation—it lifts the dish into restaurant-level territory.
6. Refresh the Veg with Quick-Pickled Carrot or Daikon:
On the side or tossed in last-minute, lightly pickled veggies give a zesty, fresh contrast to the lamb’s bold flavor. It’s a chef’s trick to add balance.
Quick Questions?
Q. Can I use beef instead of lamb?
Ans: Absolutely! Flank steak or sirloin works great—just slice thinly and follow the same velveting technique for tenderness.
Q. What’s the purpose of velveting the lamb?
Ans: It helps the meat stay super tender and juicy, especially during high-heat stir-frying. It’s a game-changer for texture.
Q. Is this dish too spicy for kids?
Ans: Not at all. Just reduce or skip the sambal oelek and you’ll still have a flavorful sauce without the heat.
Q. Can I make this ahead of time?
Ans: Yes! Cook the lamb and sauce, then stir-fry the veggies fresh when reheating. It keeps the texture perfect.
Q. What can I use instead of bean sauce?
Ans: Hoisin sauce with a touch of soy sauce can work in a pinch—just note it’ll be a bit sweeter.
Q. Can I freeze leftovers?
Ans: You can, but fresh is best. If freezing, reheat gently to preserve texture and flavor.
Q. How do I keep the lamb from drying out?
Ans: Don’t overcook it—high heat, short cook time, and velveting are key to keeping it succulent.
