Recipe Scene: Mongolian Garlic Lamb

IMG_0781 spring onionsThis recipe was given to me by a former work colleague, many years ago. The single, photocopied, creased page cites Asian Meals in Minutes at the bottom of the page. A google search indicates it was probably taken from The Australian Women’s Weekly cookbook. Lamb fillet can be expensive, so cheaper cuts like leg can be substituted here. Beef, Chicken or Pork also works well.

The recipe works best if the lamb or other meat is marinated overnight and refrigerated, covered.


750g lamb fillets or leg (Beef and Chicken thigh fillets can be substituted)

3 cloves garlic, crushed

1-2  finely chopped long red chillis

1/4 cup light soy sauce

1/3 cup sweet sherry or Chinese Shaosing rice wine

1 tablespoon cornflour

2 tablespoons vegetable oil

1 tablespoon brown sugar

1 teaspoon sesame oil

4 spring onions sliced thinly

steamed rice

baby bok choy stir fried in ginger


Combine lamb, garlic, half of the soy, half of the sherry, cornflour, and sliced chilli in a large bowl. Mix well. Marinate overnight. (this step can be omitted)

Heat vegetable oil in a wok or large frying pan; stir fry lamb mixture in batches until browned.

Return lamb mixture to the work. Add the remaining sauce, sherry, sugar and sesame oil. Stir fry until sauce boils and thickens slightly.

Remove from heat and stir in spring onion. Serve with steamed rice and baby bok choy or any desired vegetables.

Serves 4

IMG_0785 mongolian lamb

About Anna-Maria Megalogenis 167 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.

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