Mongolian Lamb 210ml

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210ml NON - GMO No added MSG No Preservatives Gluten Free A blend of sweet and savoury cooking sauce ideal to pair with lamb, chicken, and beef as well as in any Asian stir fry dish. Use one bottle per 500g of meat. Buy Now At Coles AYAM™ Online Store ...Read more

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Description
Nutrition Information
Benefits
Recipe
Reviews

210ml
NON - GMO
No added MSG
No Preservatives
Gluten Free

A blend of sweet and savoury cooking sauce ideal to pair with lamb, chicken, and beef as well as in any Asian stir fry dish. Use one bottle per 500g of meat.

Buy Now At

Coles

AYAM™ Online Store

Most recent reviews

Ann Smith	5 1 5	No vote yet
2025-05-05 18:37
Love this sauce, makes a lovely Mongolian Lamb dish so quick and easy. Shame the supermarkets aren’t carrying it anymore.

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Ingredients

Water, sugar, soy sauce (water, soybean, salt, rice) (15%), tomato paste, thickener (1422), colour (150A), garlic powder, garlic oyster (mollusc) extract, spices (five spice powder (cumin, clove, cinamon, cardamom, star anise, szechuan peppercorn), coriander powder), shallot, chilli powder, vegetable gum (415), food acid (270), garlic flavour, salt.

Contains soy, mollusc.

Nutrition Information Servings per package: 14 Serving size: 15ml
	Ave. Quantity Per serving	Ave. Quantity Per 100mL
Energy	97 kJ	644 kJ
Energy	23 Cal	154 Cal
Protein	Less Than 1.0 g	2.0 g
Fat	Less Than 1.0 g	Less Than 1.0 g
Saturated	Less Than 1.0 g	Less Than 1.0 g
Carbohydrate	5.3 g	35.0 g
Sugars	4.5 g	30.2 g
Sodium	282 mg	1877 mg
Gluten	Not Detected	Not Detected

Gluten-Free (Coeliac Australia Endorsed)

All AYAM™ Asian Sauces are gluten free and endorsed by Coeliac Australia.

No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Mongolian Lamb

Serves 4 |

Prep 10 min |

Cook 10 min

Ingredients

500g lamb fillet or leg steaks, thinly sliced into strips
210ml AYAM™ Mongolian Lamb Sauce
2 tbsp vegetable oil
2 garlic cloves, crushed
1 sliced red chilli (optional)
1 red capsicum, deseeded and sliced
3 spring onions, chopped into 4cm lengths

Method

Heat 1 tablespoon oil in a wok or pan over medium heat. Stir-fry lamb in batches until just cooked. Set aside.
Add remaining oil to the wok. Stir-fry the garlic, chilli, capsicum and onions for 2 minutes.
Add the lamb and sauce, cook, stirring, until heated through.
Serve with steamed rice or cooked hokkien noodles.

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