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Mongolian lamb
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Prep Time:
30 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
Sizzle up a classic Mongolian lamb takeaway dish on the grill!
Ingredients:
  • 42.00 gm light soy sauce
  • 62.50 ml shao hsing (Chinese rice wine)
  • 10.00 gm cornflour
  • 500g lamb leg steaks, trimmed, thinly sliced
  • 36.40 gm peanut oil
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 3cm piece fresh ginger, finely grated
  • 2 green capsicums, cut into 2cm pieces
  • 24.40 gm oyster sauce
  • 43.20 gm hoisin sauce
  • 20.00 gm caster sugar
  • 1/2 tsp sesame oil
  • Steamed jasmine rice, to serve
Instructions:
  • In a glass or ceramic bowl, mix together 1 tablespoon soy sauce, 1 tablespoon shao hsing, and cornflour. Add the lamb and toss until coated. Cover with plastic wrap and refrigerate for 30 minutes, if possible.
  • Preheat a wok over high heat. Add 2 teaspoons of peanut oil and swirl to coat the wok. Stir-fry one-third of the lamb for 2 to 3 minutes until browned and cooked, then transfer to a bowl and cover to keep warm. Repeat with the remaining lamb in two more batches. Wipe the wok clean with a paper towel if needed between batches.
  • Heat the remaining oil in a hot wok, swirling to coat it well. Add the onion and stir-fry for 2 minutes until softened. Add the garlic and ginger, stir-frying for 1 minute until fragrant. Finally, add the capsicum and stir-fry for 2 minutes until tender.
  • Add the lamb back to the wok along with the remaining soy sauce, shao hsing, oyster sauce, hoisin sauce, sugar, and sesame oil. Stir-fry for 1 to 2 minutes or until the sauce thickens. Serve with rice.

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