Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mongolian lamb. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. Every restaurant does their Mongolian Lamb differently and there isn't, to my knowledge, a standard. Remove all the lamb from the wok. Lamb is one of the most common ingredients in Mongolian cuisine.
Mongolian Lamb is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Mongolian Lamb is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mongolian lamb using 16 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Mongolian Lamb:
- Make ready 🌻Marinade:
- Take 1/2 Cup soy sauce
- Get 1/3 Cup cornflour
- Prepare 500 g lamb leg steaks, trimmed, thinly sliced
- Make ready 4 Tbsp oil
- Prepare 🌻Sauce:
- Make ready 1 onion, cut into thin wedges
- Take 2 garlic cloves, finely chopped
- Prepare Small piece fresh ginger, finely grated
- Get 2 capsicums, (red & green)cut into strips
- Get 1 Tbsp oyster sauce
- Prepare 2 Tbsp hoisin sauce
- Prepare 1 Tbsp caster sugar
- Get 1/2 tsp sesame oil
- Take 2 Tbsp chilli sauce (optional)
- Take Boiled rice, to serve
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Instructions to make Mongolian Lamb:
- Combine soy sauce, oil & cornflour in a glass or ceramic bowl. Add lamb. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. - - Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a lamb for until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining lamb in 2 batches.
- Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 2 minutes or until tender. - - Return lamb to wok. Add oyster sauce, hoisin sauce, sugar and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.
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