Mandy Croft
Mongolian Lamb is a beloved dish in Chinese-Australian cuisine, treasured for its rich, sweet-savory sauce and tender, melt-in-your-mouth lamb strips. This dish, frequently seen on the menu of suburban Chinese restaurants across Australia, offers a unique twist on traditional Chinese stir-fries with a generous dash of aromatic spices and expertly tenderized meat. Its name may suggest a Mongolian origin, but in reality, it is a fusion dish steeped in Chinese culinary techniques and flavors that have won the hearts of many.
What is Mongolian Lamb?
Mongolian Lamb is a Chinese-style stir-fry featuring thin slices of lamb marinated and velvety tenderized, cooked quickly in a flavorful dark sauce. The sauce is infused with Chinese Five Spice powder, hoisin sauce, soy sauces, Shaoxing cooking wine, and a touch of chili for subtle heat. Unlike American Mongolian Beef, known for its crispy fried beef strips and more straightforward sweetness, Mongolian Lamb carries a deeper aromatic complexity, largely due to the Five Spice and hoisin, lending it a uniquely savory-sweet profile.
Despite its name, Mongolian Lamb has no direct ties to Mongolia. The origin of the name remains a mystery, but the dish is an iconic staple of Chinese-Australian takeout menus and a nostalgic favorite for many who grew up enjoying it in restaurants.
The Secret to Perfectly Tender Mongolian Lamb
A hallmark of Mongolian Lamb is its ultra-tender texture. The secret lies in the traditional Chinese “velveting” technique—a tenderizing marinade using baking soda (bicarbonate of soda) combined with cornflour or cornstarch. This mixture softens the lamb, preventing it from toughening during the high-heat stir-fry process, and creates that velvety, moist texture typical of Chinese restaurant dishes.
Choosing the Best Cut of Lamb
- Backstrap (Lamb loin/fillet): The most tender and lean, favored by upscale Chinese restaurants. It cooks quickly and produces luxurious slices.
- Mid loin chops: A tender and more economical alternative to backstrap, with similar texture.
- Shoulder: A budget-friendly choice with excellent flavor, though it requires longer marinating to tenderize due to connective tissue and sinewy bits.
- Other cuts: Leg, forequarter chops, chump chops, and lamb rump can also be used with appropriate marinating times.
Economical cuts with more connective tissues need a longer marinade—up to 24 hours—while tender cuts require only about 2 hours.
How to Tenderize
There are two common methods:
- Slow marinating tenderizing: Mix the baking soda with the lamb and cornflour and let it sit for at least one hour to overnight.
- Quick tenderizing ("hard and fast"): Use a higher amount of baking soda, marinate for 20-30 minutes, then rinse well before cooking.
Rinsing after marinating is crucial to remove any residual baking soda taste.
Aromatic Sauce Ingredients
A deep, flavorful sauce defines Mongolian Lamb, made from:
- Chinese Five Spice Powder: A blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds, providing warmth and complexity.
- Hoisin sauce: Sweet and savory with a thick texture, offering a distinct depth without overwhelming saltiness.
- Soy sauce: Both dark soy (for color and rich flavor) and light soy (for saltiness) are used.
- Chinese cooking wine (Shaoxing wine): Adds authenticity and enhances umami; can be substituted with dry sherry, mirin, or chicken broth.
- Chili paste: Such as Sambal Oelek or chili garlic sauce for mild heat and layered flavor.
- Toasted sesame oil: Brings a nutty aroma and richness, finishing the dish beautifully.
- Sugar and water: To balance flavors and create a glossy sauce.
Simple Stir-Fry Technique
The cooking process is quick and straightforward:
- Marinate the lamb in the tenderizing mixture along with soy sauce and cooking wine.
- Prepare the sauce by mixing hoisin, soy sauces, five spice, chili paste, sugar, and water.
- Heat oil in a wok or large frying pan over high heat.
- Stir-fry the lamb quickly until just browned but still tender.
- Add aromatics like garlic and ginger.
- Introduce the sauce and green onions, simmering briefly until thickened and glossy.
- Serve immediately to enjoy the tender meat and flavorful sauce.
Serving Suggestions
Mongolian Lamb is traditionally served with steamed rice, a perfect companion to soak up the luscious sauce. For those seeking low-carb alternatives, cauliflower rice or cauliflower fried rice are excellent options that complement the dish’s spice and richness.
Cultural and Culinary Significance
Mongolian Lamb is more than just a dish; it embodies the fusion of Asian culinary artistry with Australian tastes. It is a comforting family favorite, evoking memories of dining out on special occasions or takeout nights. Its velvety texture and balanced sweet, savory, and lightly spiced flavor profile make it a delightful choice for any meal, easy enough for home cooking yet worthy of a restaurant menu.
Whether you choose to cook it with premium lamb backstrap for a sumptuous experience or more economical cuts for everyday indulgence, mastering Mongolian Lamb brings a taste of Chinese-Australian culinary heritage to your table—a tender, spiced delight sure to satisfy and impress.
Embark on your own culinary journey with Mongolian Lamb and savor every tender, spiced bite of this truly heartwarming dish.
