Meng Gu Yang Rou (mongolian Lamb)

Meng Gu Yang Rou, also known as Mongolian Lamb, is a popular dish in Pakistani Chinese cuisine. This flavorful and aromatic dish is a perfect blend of Chinese and Pakistani flavors, making it a favorite among food enthusiasts.

Meng Gu Yang Rou (mongolian Lamb)

Ingredients

  • 500g lamb, thinly sliced
  • 3 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3-4 green chilies, sliced
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 cup water
  • Salt to taste
  • Black pepper to taste
  • Green onions, chopped for garnish

Instructions

  1. Heat vegetable oil in a wok or large skillet over high heat.
  2. Add the sliced lamb and stir-fry until it is browned. Remove the lamb from the wok and set aside.
  3. In the same wok, add a little more oil if needed and sauté the onions, green chilies, ginger, and garlic until fragrant.
  4. Return the lamb to the wok and stir in the soy sauce, oyster sauce, sugar, and water. Season with salt and black pepper.
  5. Cook for a few more minutes until the sauce thickens and coats the lamb evenly.
  6. Garnish with chopped green onions and serve hot with steamed rice or noodles.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Wok Skillet Cutting board Knife

Tools

Stove Measuring spoons Measuring cup

Serving suggestions

Serving suggestions: Serve with steamed rice or noodles.

Tips & tricks

Tips: For a spicier kick, add more green chilies or a dash of chili oil.

Cost

$15