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Recipe

Quick Mongolian lamb stir-fry with rice

Spicy, sticky, saucy - this Mongolian lamb recipe has is all going on. Serve this stir-fry over a bowl of fluffy white rice for a quick, tasty midweek meal the whole family can enjoy

May 29, 2017 2:24am
By Jennene Plummer
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared inWoman's Day.
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Ingredients

  • 2 tablespoon vegetable oil
  • 500 gram lamb backstraps, trimmed, sliced
  • 2 onions, cut into wedges
  • 3 stalks celery, thinly sliced
  • 1 green capsicum, seeded, sliced
  • 1 carrot, peeled, julienned
  • 2 garlic cloves, crushed
  • 2厘米鲜姜去皮,磨碎
  • 1 fresh long red chilli, chopped
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 2 tablespoon oyster sauce
  • 2 teaspoon cornflour
  • sliced spring onion, steamed rice to serve

Method

  • 1
    In a wok or large frying pan, heat oil on high. Stir-fry lamb in batches for 3-4 minutes each. Remove and set aside.
  • 2
    Add onion, celery, capsicum, carrot, garlic, ginger and chilli. Stir-fry for 2-3 minutes.
  • 3
    Return lamb to wok with combined stock, sauces and cornflour. Bring to the boil.
  • 4
    Reduce heat to low and simmer, stirring, for 3-4 minutes until sauce thickens slightly. Sprinkle lamb with spring onion and serve over rice.

Notes

  • Use prepared chilli, garlic and ginger in jars or tubs for convenience.

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