Mongolian Lamb Stir-Fry with Spring Onions

3 July 2017 by
First published: 17 July 2017

Serves 2-3

For the Marinade

1tbsp. Wing Yip Dark Soy Sauce

1tbsp. red wine vinegar

1tsp. chicken stock powder

½ tsp light brown sugar

½ tsp Wing Yip Sesame Oil

Main Ingredients:

400g lamb leg

2tbsp. vegetable oil

2 cloves garlic, minced

1tbsp. Mai Siam Sriracha Sauce

½ fresh red chilli, sliced

4 spring onions, sliced

1tsp sesame seeds


1. Combine the marinade ingredients in a bowl

2. Remove any excess fat from the lamb and slice against the grain into medium strips.

3. Add the strips of Lamb to the marinade and leave to rest for at least 15-20 minutes, or preferably one hour.

4. Preheat a wok over a medium-high heat and add the oil. Then add the garlic and lamb and stir fry for 1-2 minutes until sealed. Add the sriracha sauce and any remaining marinade to the wok and cook for a further minute, adding a splash of water if it’s looking a bit dry.

5. Serve with rice and garnish with the fresh red chilli, spring onions and sesame seeds.

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