Slice the lamb thin against the grain and stir-fry it in a screaming-hot wok in one quick batch. Crowd it or cook it low and the meat weeps water, steams gray, and turns tough instead of searing.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook10 min
Makesserves 3
CuisineChinese
Cost$$$
Dairy-free
Contains gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for3servings
Lamb leg or shoulder
Slice paper-thin across the grain; partially freezing it first makes this easy.
Can you make Mongolian Lamb in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Mongolian Lamb? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Mongolian Lamb ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Mongolian Lamb gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Mongolian Lamb vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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