Mongolian Lamb
165 mins (prep 150, cooking 15)
22 ingredients
3-4 servings
This is a basic Mongolian lamb recipe. Original recipe had cucumber slices as garnish also. Any nice cut of lamb works well, you may want to bi carb any tougher cuts to soften before marinating. For a beef version swap chicken stock for beef and i add black fungi, which seems to work well with steak. This recipe could be simplified by using a frozen Asian stir fry veg mix and jarred garlic and ginger, though the flavour will not be as good particularly the ginger. Please remember a recipe is just a guideline

Categories:  lamb~sheep , easy , main-dish , meat , <-4-hours , mongolian , chinese , time-to-make , asian ,
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Serving Size (215.24 g)
Servings 3
Amount per Serving
Calories 445.02 Calories from Fat 317.52
% Daily Value *
Total Fat 35.28g 162.82%
Saturated Fat 14.26g 213.89%
Trans Fat 0.0 %
Cholesterol 99.13mg 99.13%
Sodium 441.71mg 55.21%
Total Carbohydrate 6.01g 6.01%
Dietary Fiber 0.22 g 2.67%
Sugars 2.78 g %
Protein 24.47g 146.8%
Vitamin A 2.6IU% Vitamin C 1.05mg%
Calcium 28.74mg% Iron 2.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chinese rice wine, small onion, red, small, broccoli stem, oyster sauce