How To Make EASY Mongolian Lamb. Full walkthrough video - BEST RECIPE EVER in the description
Lets make the best Mongolian Lamb dish together. Tough recipe, broken down and made simple for us everyday people. First ever video, bit rough around the edges....but I think we're onto something here ;) .
Mark's Mongolian lamb recipe
Ingredients:
Sesame oil
Peanut oil
Hoisin sauce
Dark soy sauce
Light soy sauce
Shaoxing wine (Chinese rice wine)
Chilli garlic paste (Sriracha or similar)
Chinese 5 spice
Bi carb soda
Cornflour
Dark brown Sugar
Lamb back strap
One chilli (spice depending on taste- recommend mild- medium)
Garlic
Ginger
Veggies (I’ve gone with red capsicum, shallots, spring onions and broccoli)
Preparing the lamb
Cut off fatty bits as best you can, and then slice against the grain cutting bite sized pieces. Ideally these will be 0.5-1cm thick. Place in a marinating bowl.
Add a heaped teaspoon of bicarb soda.
Add 1.5 tablespoons of cornflour.
Add 2 tablespoons of shaoxing wine.
Add 1.5 tablespoons of light soy sauce.
Add 1 egg white.
Mix well- and put aside for marination in fridge. Ideally for 2 hours, minimum 30 minutes
Preparing the sauce- To a bowl or large cup
Add 2 tablespoons of dark soy sauce.
Add 1 tablespoon of light soy sauce.
Add 1 tea spoon of Chinese 5 spice.
Add 5 tablespoons of hoisin sauce.
Add chilli-garlic paste to taste (recommend 1.5 teaspoons).
Add 2 tablespoons of shaoxing wine.
Add 1 tablespoon of dark brown sugar.
Add 1.5 tablespoon of corn flour (good idea to mix in a small amount of water first then add to sauce).
Mix well - put aside.
Prepare veggies (once again you can mix and match- aside from garlic, ginger and shallots)
Dice/chop up 2-3 small shallots.
Cut up one chilli (bonus spice if wanted).
Crush a thumb or so of ginger, and keep it together with the chilli (if applicable) and 4 crushed garlic cloves.
Chop up spring onion, separating soft green parts (garnish) from harder white bits.
Chop up a broccoli or baby broccoli (can keep stems or just flowers or both).
Chop up one capsicum (any colour works).
Prepare noodles or rice as per instructions on packet and keep aside. In this video I prepared noodles from the supermarket- after cooking I placed them in an ice bath to prevent over cooking
Bringing it all together
To a very hot wok (or pan) add peanut oil, enough to cover the bottom of wok.
Add the marinated lamb, and cook in two batches- (if you can have them at room temperature first, it will aid in getting them nice and crispy). We also don’t want to over crowd the wok or it’s temperature will decrease too much and it will affect the crispiness and quality of final product.
Once crispy and browned, remove and place aside.
Add a bit more peanut oil to wok if needed.
Start by frying shallots.
Once shallots soften add ginger and garlic (and chilli if applicable). Ensure constant mixing so garlic doesn’t burn.
Once aromatics have browned add capsicum.
After about 20 seconds add white pieces of spring onions.
After about 15 seconds add in the broccoli (the idea here is to add the harder veggies first, as they take longer to soften) if you are using other veggies, use this logic to achieve best results.
After about 15 seconds add back the meat and the sauce (mix the sauce if it’s been sitting aside for a while).
Give it a good mix / toss. Let the corn starch do it’s job and thicken up the sauce.
Once the meat has become glossy and it is a thickness you desire, turn off the fire and add the green parts of the spring onion as garnish and mix
If you are cooking with noodles, now is a good time to add them into the mix and stir through. Otherwise serve on a bed of rice, and enjoy!
Mongolian Lamb
Full recipe:
BETTER THAN TAKEOUT Mongolian Beef!
One of my favorite recipes of all time is my BETTER THAN TAKEOUT Mongolian Beef! Tender beef coated with savory sauce, this Mongolian Beef recipe is not only delicious but super easy to make at home. Sharing my secret tips to super tender and juicy beef every time, and of course, the restaurant-style quality sauce will get you eating bowls and bowls of rice.
Easy Mongolian Beef (30-Minute Recipe)
How to Make Mongolian Beef | Easy Mongolian Beef Recipe
This easy Mongolian Beef recipe is better than take-out and can be made in under 30 minutes! Tender beef and fresh green onions coated in a sweet soy ginger garlic sauce.
INGREDIENTS
1 lb beef tenderloin or flank steak, sliced against the grain (450g)
1/4 cup cornstarch (30g)
1/2 tsp baking soda
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup water (80ml)
1/4 cup low-sodium soy sauce (60ml)
1/4 cup packed brown sugar (55g)
1/4 tsp black pepper
3 green onions, chopped
Toasted sesame seeds (optional)
Enjoy!
Mongolian beef for Mark
Recipe
Ingredients
- 800g beef skirt, sliced into 1-4cm strips
- 60ml neutral flavoured oil (peanut or canola work well)
- 100g cornflour
- 10g salt
- 10g white pepper
- 5g MSG (optional)
- 6 garlic cloves, finely minced
- Big knob of ginger, finely sliced
- 4 spring onions, cut into 3cm pieces
- 150ml soy sauce
- 100ml water
- 150g brown sugar
- 10 dashes Maggie seasoning
Method
1. Once you have your beef sliced, put it in a bowl with the cornflour, salt, white pepper, and MSG and toss the beef until it's well coated, shaking off any excess.
2. In a wok over high heat, heat your oil to smoking point and add the beef in batches until it has a nice colour all over. Remove beef from the wok and sit aside leaving the oil in the wok.
3. Add your spring onions and ginger to the wok and stir fry for one minute.
4. Add your soy sauce, water, Maggie seasoning, and brown sugar and stir over the heat until the brown sugar has dissolved.
5. Add the beef back to the wok and stir through the sauce, reducing it until you have the consistency you're looking for - it should be relatively thick and stick to the beef well.
6. Serve with fresh spring onion greens and steamed rice.
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Series Creator and Producer: Javkha Ara
Videographer: Javkha Ara, Enhee Dania, Tsegi, Doke
Dog Trainer: Nyampurev
Translation: Chuka, BO
Music: Gerelt-Od Tsergiin Bodol
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