Easy Mongolian Lamb

Easy Mongolian Lamb




15 minutes


15 minutes


  • 500g Our Cow Diced Lamb
  • 1 tbs Cornflour
  • 1/2 tsp Chinese five spice
  • 1 tbs brown sugar
  • 2 garlic cloves, crushed
  • 1/4 cup soy sauce
  • 1/4 cup peanut oil
  • 2 brown onions, chopped chunky
  • 1 carrot, chopped into match sticks
  • 1 bunch broccolini, cut in half
  • 2 tbs black bean sauce
  • 1 tablespoon shao hsing (Chinese cooking wine)
  • 2 shallots, thinly sliced
  • Steamed white rice, to serve


Step 1
Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add the diced lamb. Toss to coat. Put in the fridge for 15 minutes.

Step 2
Add some oil to a medium high fry pan or wok, add the lamb and cook until browned. Transfer out into a bowl.

Step 3
Add remaining oil, add in onion, carrot and broccolini and cook for 2-3min. Add black bean sauce, shao hsing, 2tbs water and remaining soy. Cook for 1 minute.

Step 4
Return lamb to the pan, stir until heated through.

Step 5
Sprinkle with shallots. Serve with steamed rice.