Recipe

Mongolian lamb

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Mongolian lamb
  • 550克新鲜闽南语面条
  • 1/4 cup (60ml) salt-reduced soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon cornflour
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 1 tablespoon peanut oil
  • 500 gram lamb eye of loin (backstrap), cut into strips
  • 3 onions, halved, sliced lengthways
  • 1 green capsicum, cut into thick strips
  • 2 garlic cloves, crushed
  • 1/2 birdseye chilli, finely chopped
  • 2 teaspoon grated ginger
  • 2 green onions (shallots), shredded, to serve

Method

Mongolian lamb
  • 1
    Prepare noodles according to packet directions. Drain and cover to keep warm.
  • 2
    Meanwhile, combine soy, hoisin and corn flour. Stir in stock. Set a side.
  • 3
    Heat oil in a wok on high. Stir-fry lamb in batches for 2-3 mins, until browned. Remove from pan. Stir-fry onion, capsicum, garlic, chili and ginger for 2 mins, until onion softens.
  • 4
    Return lamb to wok. Stir corn flour mixture, add to wok and stir until well combined. Bring to boil. Reduce heat to medium and simmer for 2-3 mins, stirring, until sauce thickens slightly.
  • 5
    Top noodles and lamb with green onion.

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