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Mongolian Lamb


  • 1 tablespoon oil
  • 750g lamb fillet or back strap, cut into strips.
  • 3 onions, sliced
  • 1 green capsicum, seeded and sliced
  • 4 green onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped chilli
  • 1/2 cup chicken stock
  • 1/4 cup Kikkoman Naturally Brewed Soy Sauce
  • 2 tablespoons Oyster Sauce
  • 2 teaspoons cornflour

Kikkoman sauce used in this recipe

Cook time
Prep time

Mongolian Lamb


  1. Heat oil in a wok or frying pan. Stir-fry lamb in batches, until browned but not cooked through. Transfer to a plate.
  2. Add onions, capsicum, green onions, garlic, ginger and chilli. Stir-fry for 2 minutes.
  3. Return meat to wok. Blend in combined stock, sauces and cornflour. Bring to the boil, stirring. Simmer for 3 minutes.
  4. Serve immediately with rice or noodles.

Key tip

If desired, add noodles to wok and toss to combine before serving.

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