Mongolian Lamb

Mongolian Lamb

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To serve – 4
Preparation time – 15 minute
Cooking time – 12 minutes

Serve with rice and a leafy green salad.

Nutritional value per serving:
Protein 30g; Fat 15g; Carbohydrate 3g; Fibre 1g; Cholesterol 82mg; 1192kj/285kcal


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2 tbsps oil 500g lamb fillets, cut into thin strips 2 cloves garlic, crushed 4 spring onions, thickly sliced 2 tbsps soy sauce 80 ml dry sherry 2 tbsps sweet chilli sauce 2 tsps sesame seeds, toasted*


  1. Heat a wok until very hot. Add 1 tablespoon of oil and swirl it around to coat the side. Add the lamb strips in two batches and stir-fry over a high heat for 3 minutes each batch, or until browned. Remove all the lamb from the wok.
  2. Reheat the wok and add the remaining oil. Add the garlic and spring onion and stir-fry for 2 minutes, making sure that the garlic does not burn, then remove from the wok. Add the sherry, soy sauce, and sweet chilli sauce to the wok. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.
  3. Return the meat with any juices, and the spring onion and garlic to the wok, and toss to coat with the sauce. Serve sprinkled with the toasted sesame seeds.

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