Sizzling Mongolian Lamb

  • 450 g (1 lb) lamb tenderloin
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon bicarbonate of soda (this softens the meat)
  • 2 teaspoons cornflour 
  • 5 tablespoons peanut oil
  • 1 large onion cut into wedges lengthways
  • 1 green onion (scallion), finely sliced
  • 1 teaspoon finely chopped garlic

  • 1/2 teaspoon five-spice powder
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ground bean sauce (mor sze jeung)
  • 1 teaspoon chilli bean sauce (there are many different kinds and any will do)
  • 1 tablespoon Shao Hsing wine or dry sherry

  1. To facilitate the making of thin meat slices, freeze the lamb just long enough to make it firm, then slice paper thin or ask your butcher to thin slice the meat.
  2. Combine sugar, salt, soy sauce, bicarbonate of soda and cornflour. Add the meat and mix well. Add 1 tablespoon of the peanut oil and mix again. Leave to marinate for 2 hours.
  3. Heat a wok, add 1 tablespoon of the peanut oil and, on medium-high heat, stir-fry the onion wedges and spring onion for 1 minute. Remove from the wok. 
  4. Add the remaining 3 tablespoons of peanut oil to the wok, heat the oil and swirl to coat cooking surface. Fry garlic for 5 seconds. Then add the lamb and stir- fry on high heat, tossing the meat constantly until it is brown. 
  5. Add sauce ingredients except the wine, and toss again. 
  6. Return the onion and spring onion to the wok. Add the wine, pouring it around the side of the wok so it sizzles. 
  7. Heat "sizzling plates" on the flame or in a hot oven during this cooking procedure.
  8. Transfer the hot plates to their trivet and immediately transfer a serve onto each plate. Serve immediately while still sizzling.