Mongolian Lamb Fillet with Garlic

by Zarina
Mongolian Lamb Fillet with Garlic

Beautifully tender strips of lamb fillet stir-fried until slightly charred, mixed with soya, rice wine vinegar, garlic, sugar, and sesame oil, creating a garlicky sticky sweet sauce coating.

Ridiculously easy to whip up and always a family favorite, I add fresh red chillis to the adult plates, and everyone’s happy. This time we had it with hot jasmine rice, steamed pak choi with oyster sauce, and a little homemade kimchi (recipe on my page) because I can never eat too much kimchi 😋

Lamb neck fillet is so underrated and such an inexpensive cut; it’s a tough cut and usually requires long and slow cooking; however, in this particular dish as it is sliced thin and flash-fried, which makes it so tender and works beautifully.  

Mongolian Lamb Fillet with Garlic

Mongolian Lamb Fillet with Garlic

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g lamb neck fillets sliced thin
  • Cooking oil
  • 6 cloves garlic crushed
  • 6 spring onions sliced thin
  • 60ml soya sauce or sweet sherry
  • 80ml rice wine vinegar
  • 1 tbsp Cornstarch
  • 1 tbsp Brown sugar
  • 2 tsps Sesame oil
  • Red Chillis sliced thin for garnish


  1. Marinate the lamb in a bowl with 30 ml of the soya sauce, 40 ml of the rice wine vinegar, and the garlic, set aside for 20 minutes
  2. In a bowl, mix remaining soya sauce, rice wine vinegar, cornstarch, brown sugar, and sesame oil, set aside.
  3. Heat a little oil in a wok over medium-high heat and stir fry lamb mixture in batches until cooked and slightly charred.
  4. Return all the lamb to the wok, add sauce until just boiling, and thickened slightly
  5. Remove from the heat and stir in spring onions.
  6. Place onto a dish and garnish with red chillis and more spring onions.
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