Prep 2 hrs 30 mins
Cook 15 mins
This is a basic Mongolian lamb recipe. Original recipe had cucumber slices as garnish also. Any nice cut of lamb works well, you may want to bi carb any tougher cuts to soften before marinating. For a beef version swap chicken stock for beef and i add black fungi, which seems to work well with steak. This recipe could be simplified by using a frozen Asian stir fry veg mix and jarred garlic and ginger, though the flavour will not be as good particularly the ginger. Please remember a recipe is just a guideline
- 2 garlic cloves, sliced thin
- 1 tablespoon soy sauce
- 1 tablespoon chinese rice wine (or sake, dry sherry)
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 400 g lamb tenderloins, thinly sliced
- peanut oil (or any oil with a high flash point eg rice bran)
- 1 small onion, sliced chinese style
- 1⁄2 red capsicum
- 1 small carrot
- 1 broccoli stem, peeled
- 1 tablespoon ginger, julienned
- 1 tablespoon oyster sauce
- 2 teaspoons arrowroot (or cornflour, etc)
- 3⁄4 cup chicken stock
- sesame seeds (to garnish)
- Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
- Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
- Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
- Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
- Serve and sprinkle with sesame seeds.