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Mongolian-style lamb stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 1kg lamb eye of loin (backstraps), thinly sliced across the grain
  • 42.00 gm soy sauce
  • 51.60 gm black bean sauce
  • 20.00 ml rice wine vinegar
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp Chinese five spice powder
  • 36.40 gm peanut oil
  • 1 bunch spring onions, trimmed, thinly sliced crossways
  • 125ml (1/2 cup) beef stock
  • 21.00 gm soy sauce, extra
  • 1/2 tsp sesame oil
  • 2.50 gm cornflour
  • 5.00 gm water
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • Steamed long-grain rice, to serve
Instructions:
  • In a large bowl, mix together lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger, and Chinese five spice. Cover with plastic wrap and refrigerate for 2 hours to enhance flavors. (For freezing instructions, refer below.)
  • In a sizzling wok, heat a teaspoon of oil over high heat. Cook a portion of the lamb mixture, stirring vigorously for 3 minutes until golden. Place on a plate and loosely cover with foil to maintain warmth. Repeat process with the rest of the lamb mixture in 3 additional batches, using another teaspoon of oil for each, reheating in between.
  • Heat the remaining oil in the wok until shimmering. Stir-fry the spring onion for 2 minutes until softened. Add the lamb, stock, extra soy sauce, and sesame oil, then bring to a boil.
  • In a bowl, mix the cornflour and water. Pour the mixture into the lamb and cook uncovered, stirring occasionally, until the sauce slightly thickens for about 3 minutes. Add half of the shallots and stir.
  • Transfer to a beautiful serving bowl and generously sprinkle with the remaining shallots. Enjoy with steamed long-grain rice, if preferred.

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