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Mongolian lamb stir-fry
Mongolian lamb stir-fry
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Whip up a quick and delicious Mongolian lamb stir-fry for a perfect weeknight dinner.
Ingredients:
  • 10.00 gm cornflour
  • 1/2 tsp Chinese five spice
  • 16.00 gm brown sugar
  • 65.63 gm soy sauce
  • 600g lamb leg steaks, thinly sliced
  • 56.88 gm peanut oil
  • 2 brown onions, halved, cut into wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 1 bunch broccolini, trimmed, halved
  • 51.60 gm black bean sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 2 green onions, thinly sliced
  • Steamed white long-grain rice, to serve
Instructions:
  • In a medium bowl, mix cornflour, five spice, sugar, garlic, and half of the soy sauce. Add lamb and toss until evenly coated. Refrigerate for 15 minutes.
  • Preheat the wok over medium-high heat and add 2 tablespoons of oil, swirling to coat the surface. Stir-fry the lamb mixture in 2 batches for 3 to 4 minutes until browned. Transfer to a heatproof bowl and wipe the wok clean carefully.
  • Heat up the wok over medium-high heat, then add the remaining oil and swirl to coat. Stir-fry the onion, carrot, and broccolini until charred and almost tender, about 2 to 3 minutes. Add the black bean sauce, shao hsing, 2 tablespoons of water, and the remaining soy sauce. Stir-fry for another minute. Finally, return the lamb to the wok and stir-fry until heated through.
  • Top the stir-fry with fresh green onions and enjoy alongside fluffy steamed rice.

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