Recipe

Mongolian lamb stir-fry

Fragrant Mongolian lamb with silky and tender lamb in a rich Chinese brown sauce. Freshen up your week with this delicious Mongolian lamb that is perfect served with steamed rice.

Jan 27, 2014 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Mongolian lamb
  • 1 tablespoon oil
  • 500 gram lamb sirloin, cut into strips
  • 3 onions, sliced
  • 1 green capsicum, seeded and chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon chilli, chopped
  • 1 teaspoon grated ginger
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoon oyster sauce
  • 2 teaspoon cornflour
  • cooked noodles, to serve

Method

Mongolian lamb
  • 1
    Heat oil in a wok or large frying pan on high. Stir-fry lamb in batches for 2-3 minutes, until brown. Remove from pan and set aside.
  • 2
    Add onion, capsicum, garlic, chilli and ginger to same pan. Stir-fry for 2 minutes.
  • 3
    Return lamb to wok. Mix in combined chicken stock, sauces and cornflour. Bring to boil, stirring. Simmer for 3 minutes, until sauce has thickened slightly. Serve with cooked noodles.

Notes

To make slicing of meat easier, partially freeze it first. Remember to slice across grain.

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