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Recipe: Mongolian Lamb Stir-Fry


400g lamb leg
2tbsp vegetable oil
2 cloves garlic, minced
1tbsp Mai Siam Sriracha Sauce
½ fresh red chilli, sliced
4 spring onions, sliced
1tsp sesame seeds

1tbsp Wing Yip Dark Soy Sauce
1tbsp red wine vinegar
1tsp chicken stock powder
½ tsp light brown sugar
½ tsp Wing Yip Sesame Oil

Cooking Method

Serves 2-3

1. Remove any excess fat from the lamb and slice against the grain into medium strips.

2. Combine the marinade ingredients in a bowl and add the lamb, then leave for at least 15-20 minutes, or preferably one hour.

3. Preheat a wok over a medium-high heat and add the oil. Then add the garlic and lamb and stir fry for 1-2 minutes until sealed. Add the sriracha sauce and any remaining marinade to the wok and cook for a further minute, adding a splash of water if it’s looking a bit dry.

4. Serve with rice and garnish with the fresh red chilli, spring onions and sesame seeds.