This Mongolian lamb recipe is my new favourite dinner. I loved how this came out. The flavours were fabulous. With the saltiness of the oyster sauce combined with the sweet and spicy chilli. It does require marinating – overnight if possible – so some prior planning required.
When I was growing up, I was fortunate enough that my family was able to eat out quite regularly on a Friday night. Not gourmet cuisine, this was Canberra in the 70s and early 80s. But one of the regular options was the local Chinese restaurant. I know the food was heavily westernized to cope with our bland meat, potatoes and three veg palettes but it did and still does taste pretty damn good to me.
I was not the most adventurous eater and I fell in love with fried rice and the curry sauce they used to make. So that was my standard dish – not very exciting for the rest of the family given we shared dishes but the curry sauce was very cheap. I was really doing everyone a favour as instead of one person not being able to order a dish (we only needed 3 main dishes); my sauce order meant that my parents and brother were able to choose their preference. Up to a point I might add, as I used to pull an awful face and moan like mad if my Dad ordered sweet and sour pork. One of my least favourite dishes.
So I have a longstanding love of Chinese food, albeit probably still quite westernized. One of my favourite things to do when I lived in Sydney was to go out for dim sum. Another obsession was discovered in these trips – taro cakes. I haven’t been out for dim sum as much since moving back to Canberra. I am not sure why not – there isn’t the range of dim sum restaurants there are in Sydney but there are still a number of pretty good ones. (I am now searching for good taro cake recipes to try out so if you know one, let me know in the comments).
This Mongolian lamb was just fabulous and would be perfect to do on as a quick Monday night meal with the meat put in to marinate on Sunday when you are pottering around the kitchen doing other things. The recipe is available here:
I used some lovely lamb backstrap that came out so tender and was very easy to slice thinly. As some will know, I prefer to slice myself than by pre sliced because of the control it gives me. I will try this recipe with beef but wonder if the tenderness of the lamb made the dish.
The ingredients I used were:
- 130g of lamb backstrap thinly sliced
- ¾ tbs of oyster sauce
- ¾ tbs of soy sauce
- ½ tb of peanut oil
- 1 tsp of dried chilli flakes (I wasn’t sure exactly what the red chilli pepper was so decided to use some dried chilli flakes – the original recipe suggests white pepper or red chilli pepper)
- 3 spring onions
- 1 tbs of fresh coriander (cilantro)
- ¼ tsp of sesame seed oil
- A couple of sprays of olive oil spray to cook
I marinated the lamb overnight and that may have been the key in the flavours developing so well. Aside from chilli flakes mentioned above, I followed the cooking instructions in the recipe but for perhaps the first time ever I thought the timing for cooking was too long. Normally I am slow and it takes me longer but I found the lamb was done in about 4 minutes (and it was possibly less); once the oil was hot. Perhaps the small portion helped to speed up the cooking time. Excluding the marinating I think the ingredients took about 10 minutes to prepare if that. The recipe comes out at about 340 calories.
I served mine with steamed rice. I lived in Laos for a while and whilst I love sticky rice from my time there, I just don’t associate it with this kind of dish. I think of eating it with laab or some other minced dish where you mush everything in to little balls and eat with your fingers. Such a joy to just dig in and eat.