Main Meals

Mongolian lamb

4 as part of a Chinese meal
15 minutes
2 to 3 hours

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 300 g lamb fillet (or deboned loin)
  • 2 t ginger, finely chopped
  • 1 spring onion, chopped
  • 2 ground Sichuan peppercorns
  • 1 t salt
  • 2 T light soy sauce
  • 1 T yellow bean sauce
  • 1 T hoisin sauce
  • 1 t five-spice powder
  • 2 T Shaoxing rice wine
  • Peanut or sunflower oil, for deep-frying
  • For serving
  • Crisp lettuce leaves
  • Hoisin sauce
  • Shredded cucumber and spring onions

Cut the lamb into 6 long strips along the grain. Mix with the ginger, onion, pepper, salt, soy sauce, yellow bean sauce, hoisin sauce, five-spice powder and rice wine.
Marinate in the fridge for at least 2 hours. Put the lamb and marinade in a heatproof dish on a rack or steamer, and steam over simmering water, tightly covered, for about 2 hours, until very tender.
If necessary, add more boiling water from time to time. Before serving, deep-fry the lamb for a few minutes until deep brown, then cut it into bite-sized shreds.
To serve, place some lamb in the lettuce leaves with a dab of hoisin sauce. Add the cucumber and spring-onion shreds, and roll into a parcel.

TASTE’s take:
This recipe comes from that veritable bible of Chinese cooking, The Food of China, published by Murdoch Books.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes


Load more