Mongolian Lamb


  • 600g lean lamb, sliced
  • 1 tablespoon soy sauce
  • ¼ cup rice wine vinegar
  • 1 x tbsp flour
  • 8tsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves. crushed
  • 1-2 tsp fresh ginger, finely grated
  • ½ red capsicum, sliced
  • 1 x zucchini, finely sliced
  • ½ broccoli, small florets
  • 1 x small-medium carrot, finely sliced
  • 1 cup mushrooms
  • 1 cup snow peas
  • 2 x Tbsp oyster sauce
  • 1/3 cup soy sauce
  • 2 tbsp brown sugar
  • 1/3 cup water
  • 1 x tsp sesame oil


  • Place lamb in a bowl and coat with soy sauce, rice wine vinegar and flour. Cover and refrigerate for 30 minutes, if time permits (or overnight).
  • Heat a wok over high heat. Add 2 teaspoons olive oil. Swirl to coat. Stir-fry a third of lamb for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Repeat with oil and remaining lamb in 2 batches.
  • Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened.
  • Add garlic and ginger. Stir-fry for 1 minute or until fragrant (NOTE: If using a slow or pressure cooker, add sauces as below here and add vegetables closer to the finish).
  • Add broccoli, snow peas and carrot. Stir-fry for 2 minutes or until tender, before adding the capsicum, zucchini and mushrooms for a further 1 minute.
  • Return lamb to wok. Add remaining sauces, sugar, water and oil.
  • Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice and steamed greens.
  • If mix remains too runny, thicken with flour or cornflour before serving.

FODMAP Adaptation:

Remove garlic and onion – use just garlic infused oil
Use only low FODMAP veggies
Use Gluten Free flour or Cornflour (to thicken)