Recipe

Mongolian lamb

Apr 27, 2013 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Mongolian lamb
  • 700 gram lamb leg steaks, thinly sliced
  • 2 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon chinese rice wine
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoon sesame oil
  • 1 teaspoon cornflour
  • 2 tablespoon vegetable or grape seed oil
  • 1 large brown onion, cut into wedges
  • 2 celery sticks, thinly sliced diagonally
  • 1 medium carrot, halved lengthwise, thinly sliced diagonally
  • 2 teaspoon sesame seeds, toasted

Method

Mongolian lamb
  • 1
    Place lamb in a shallow glass or ceramic dish. In a medium jug, whisk together garlic, ginger, rice wine, soy sauce, hoisin sauce, sesame oil and cornflour. Add sauce mixture to lamb; stir until well coated. Cover lamb with plastic food wrap; chill for 1 hour to marinate.
  • 2
    Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry lamb, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.
  • 3
    Heat remaining oil in wok or pan over high heat. Add onion; stir-fry for 2 minutes or until golden. Add celery and carrot; stir-fry for 1-2 minutes. Return lamb to wok; toss until lamb is heated. Sprinkle with sesame seeds. Serve at once.

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