Mongolian Lamb
35 mins (prep 30, cooking 5)
19 ingredients
4 servings
A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.

Categories:  technique , <-60-mins , lamb~sheep , stir-fry , main-dish , meat , mongolian , chinese , time-to-make , asian ,
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Serving Size (163.08 g)
Servings 4
Amount per Serving
Calories 195.14 Calories from Fat 168.66
% Daily Value *
Total Fat 18.74g 115.34%
Saturated Fat 2.69g 53.89%
Trans Fat 0.0g %
Cholesterol 0.11mg 0.15%
Sodium 217.57mg 36.26%
Total Carbohydrate 6.44g 8.59%
Dietary Fiber 0.42 g 6.66%
Sugars 3.52 g %
Protein 0.44g 3.48%
Vitamin A 0.34IU% Vitamin C 0.02mg%
Calcium 3.62mg% Iron 0.23mg%
*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:
lamb tenderloin, dark soy sauce, small, small, large garlic cloves, ground, sauce, chili bean sauce