Mongolian Lamb Stir-Fry

By February 22, 2018June 30th, 2020Lamb
Mongolian Lamb Stir-Fry by cooking meals for one

So Yummy and So Easy



Prep time

10 Minutes +

Marinating: 2 Hours

Cooking time

15 Minutes



1 teaspoon soy sauce

1½ teaspoon black bean sauce

1 teaspoons vinegar

1 teaspoon minced garlic

1 tablespoon grated fresh ginger

1 pinch Chinese five spice

1 dash sesame oil

  • 150g lamb steak, thinly sliced
  • 2 teaspoons oil
  • 1 small brown onion, quartered and separated
  • 1 cheek red capsicum, sliced
  • 1 cheek green capsicum, sliced
  • 1 stick celery, sliced
  • 2 green shallots, sliced
  • 1 teaspoon soy sauce, extra
  • 1 teaspoon cornflour
  • 1 tablespoon water
  • 1 cup cooked rice or noodles


  • Combine lamb, soy sauce, black bean sauce, vinegar, garlic, ginger, Chinese five spice and sesame oil into a ziplock bag or bowl and stir and massage, to coat the meat well, refrigerate for at least 2 hours
  • Heat oil in fry pan and add the onion, shallots, capsicum and celery, cook for 2 minutes, set aside
  • Add lamb to the pan and cook for 2-3 minutes
  • Combine the water, cornflower and extra soy sauce, stir then add this to the lamb, stir until the sauce thickens, return the vegetables to pan and heat through
  • Serve with rice or noodles


You can add extra vegetables e.g. baby corn, bok choy, carrots, snow peas etc. if you so desire

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