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Photo of Mongolian lamb by WW

Mongolian lamb

Total Time
3 hr 30 min
20 min
10 min
Soaking lamb backstrap in bicarb soda and marinade makes the meat as tender as it is tasty. Green vegies shoot the colour and flavour factor through the roof



1 medium, lightly beaten

Soy sauce

2 tbs


2 tsp

Caster sugar

1 tsp

Bicarbonate of soda

½ tsp

Lamb backstrap, raw

480 g

Peanut oil

1 tbs

Red onion

1 medium, thinly sliced

Green capsicum

1 large, thinly sliced


2 stick(s), thinly sliced

Chinese five spice

1 tsp

Hoisin sauce

2 tbs

Sake or Japanese rice wine

40 ml

Black bean sauce

1 tbs

Fresh coriander

¼ cup(s), to garnish


  1. Combine egg, soy sauce, cornflour, sugar and bicarbonate of soda in a medium glass or ceramic bowl. Add lamb and toss to coat. Cover and refrigerate for 3 hours. Drain lamb. Discard liquid.
  2. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry lamb, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, capsicum and celery and stir-fry for 1–2 minutes or until softened. Return lamb to wok with five spice, wine and hoisin and black bean sauces and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander.


SERVING SUGGESTION: Steamed snow peas and sugar snap peas, plus long-grain white rice.