Introduction
Creating delicious dishes often begins with selecting the right ingredients. In this article, we will explore a recipe for Mongolian Lamb, detailing each ingredient and its role in the dish. This flavorful recipe not only showcases lamb but also incorporates a delightful marinade, sauce, and stir-fry technique to deliver an authentic taste of Asian cuisine.
Detailed Ingredients with measures
Lamb and Marinade
350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder – or any cut mentioned) , thinly sliced 2 – 3 mm / 1/10″ (boneless weight, fat trimmed)
1/2 tsp baking soda (bi-carb soda) (tenderiser)
1 tsp cornflour / cornstarch
1 tbsp light soy sauce (or all-purpose)
1 tbsp Chinese cooking wine
Sauce
3 tsp cornflour / cornstarch
2 tsp dark soy sauce
1 tsp light soy sauce (or all-purpose)
1 1/2 tsp Sambal Oelak or other chili paste (omit for no spice)
3 tbsp hoisin sauce (Lee Kum Kee brand recommended)
2 tbsp Chinese cooking wine
1/4 tsp Chinese five spice powder
3/4 cup water
1 tsp sesame oil, toasted
Stir Fry
2 tbsp vegetable oil (or canola or peanut)
1 large onion, cut into large 2.5cm / 1″ squares
2 cloves garlic, finely chopped
4 green onions, cut into 5cm/2″ lengths
Prep Time
2 hours to 24 hours (depending on the cut of lamb)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: Up to 24 hours 10 minutes
Yield: Serves 4
Detailed Directions and Instructions
Tenderise Lamb
Combine the thinly sliced lamb with baking soda, cornflour, light soy sauce, and Chinese cooking wine in a bowl. Mix well to ensure all the pieces are coated evenly. Cover the bowl with plastic wrap or a lid and refrigerate to marinate.
– For tender cuts like backstrap and mid loin chops, marinate for 2 hours.
– For economical cuts such as lamb shoulder, marinate for 24 hours (bare minimum is 6 hours).
Prepare Sauce
In a separate bowl, mix the cornflour with the dark soy sauce and light soy sauce until smooth. Then, stir in the remaining sauce ingredients: Sambal Oelak or other chilli paste, hoisin sauce, Chinese cooking wine, Chinese five spice powder, water, and sesame oil. Ensure everything is combined thoroughly.
Cook Onion
Heat vegetable oil in a wok or heavy-based skillet over high heat. Add the large onions cut into squares and stir-fry for 30 seconds until they start to color. Add the finely chopped garlic and quickly toss to combine, sautéing for an additional 10 seconds.
Cook Lamb
Add the marinated lamb to the onion and garlic mixture in the wok. Cook for approximately 3 minutes, stirring frequently, until most pieces transition from red to brown and some develop a golden crust.
Add Green Onions and Sauce
Introduce the green onions into the wok and stir for 30 seconds to combine. Once the lamb is browned, pour in the sauce mixture. Stir the content and allow it to simmer for 1 to 2 minutes until the sauce thickens.
Serve
Remove the wok from heat and serve the dish hot alongside steamed rice.
Notes
Lamb Cuts
You can use any cut of lamb, making sure to factor in trimming excess fat and bone. The 350g/12oz should be boneless meat weight. Tender cuts shorten marinating time, while economical cuts require longer to achieve tenderness.
Marinating Times
For tender cuts, a 2-hour marinade is sufficient. Economical cuts should be marinated for 24 hours for optimal tenderness, but a minimum of 6 hours will also give acceptable results.
Baking Soda Usage
Baking soda serves as a tenderizer in this recipe but does not require rinsing off, unlike some other meats, because it is used in a smaller quantity and is combined with flavorful ingredients to ensure it does not alter the taste.
Soy Sauce Varieties
A combination of light and dark soy sauces is used for saltiness and flavor without over-darkening the sauce. Avoid sweet soy or kecap manis.
Substitution for Chinese Cooking Wine
If you do not have Chinese cooking wine, substitute it with dry sherry, mirin, or Japanese cooking sake. For non-alcoholic versions, use low sodium chicken stock.
Chinese Five Spice
Chinese five spice powder is widely available and used in various recipes. It provides a unique flavor that complements the dish.
Sesame Oil Differences
Toasted sesame oil has more flavor and is preferred over untoasted. Ensure you use toasted sesame oil for the best result.
Using Cornflour/Cornstarch
Dissolving cornflour in a small amount of liquid first prevents lumps in the sauce. Mix it with the soy sauces before adding the other liquid ingredients.
Cook techniques
Tenderising Lamb
Combine lamb with baking soda, cornflour, soy sauce, and Chinese cooking wine. Mix thoroughly and let it marinate in the refrigerator. Tender cuts should marinate for 2 hours, while economical cuts should marinate for at least 24 hours for optimal tenderness.
Preparing the Sauce
Mix cornflour with soy sauces first for an even blend, then incorporate the remaining sauce ingredients, ensuring a smooth consistency before cooking.
Stir-Frying
Heat vegetable oil in a wok or heavy-based skillet over high heat. Start by stir-frying onions until they begin to color, followed by the addition of garlic. Next, add marinated lamb and cook until browned, then mix in green onions and sauce for a quick finish.
Flavor Building
Use a combination of light and dark soy sauces for a balance of flavor and color. Incorporating Chinese cooking wine adds depth to the sauce, while five-spice powder introduces an aromatic profile.
Utilizing Baking Soda
Baking soda (bicarb soda) can be used effectively to tenderize meat, ensuring a velvety texture. In this recipe, the amount requires minimal rinsing, enhancing the overall flavor without a residual taste.
FAQ
Can I use other meats instead of lamb?
Yes, the recipe works well with beef. Tender cuts like rump, flank, and sirloin can be marinated for 2 hours, while tougher cuts like chuck and blade should be marinated for 24 hours.
What is the function of cornflour in the recipe?
Cornflour is used as a thickening agent for the sauce and can help tenderize the meat as it marinates.
Is there a non-alcoholic substitute for Chinese cooking wine?
Yes, you can replace the Chinese cooking wine with low sodium chicken stock or broth mixed with water.
How can I adjust the spiciness of the dish?
To reduce spiciness, simply omit the Sambal Oelak or any other chili paste from the recipe.
What type of sesame oil should I use?
Toasted sesame oil is recommended due to its deeper flavor. Untoasted sesame oil is available but has a lighter taste.
Conclusion
Enjoy the delightful flavors of Mongolian Lamb with this recipe that emphasizes tender, marinated meat paired with a rich sauce. The careful selection of spices and sauce components ensures a deliciously robust dish that is sure to impress. Serve it hot over your favorite rice for a complete meal experience.
Beef Stir Fry
Substitute lamb with beef cuts such as rump, flank, or sirloin for a delightful beef stir fry. Follow the same marinating process to ensure tenderness.
Pork Variation
Use thinly sliced pork tenderloin or shoulder instead of lamb for a different twist on the classic dish. Adjust the marinade time according to the cut used.
Vegetable Mix
Add a variety of colorful vegetables such as bell peppers, carrots, and snap peas during the stir-fry process for a vibrant and healthy addition.
Hoisin Chicken
Replace lamb with diced chicken breast or thighs, using the same marinade technique to achieve tender meat with a flavorful hoisin-based sauce.
Spicy Tofu Option
For a vegetarian variation, marinate firm tofu cubes in the same marinade and stir-fry with your choice of vegetables for a hearty dish.
Rice Noodle Dish
Instead of serving with rice, consider pairing your Mongolian lamb with stir-fried rice noodles, adding an extra layer of texture to your meal.
Herb Garnishes
Finish your dish with fresh herbs like cilantro or basil to enhance flavor and presentation.
