Name: Mongolian lamb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tsp bicarbonate of soda; 500g lamb leg steak, thinly sliced; 2 Tbsp corn flour; 3 Tbsp extra virgin olive oil light in flavour; 2 green capsicum, thinly sliced; 200g brown mushrooms, thinly sliced; 6 green shallots, trimmed, cut into 3cm lengths; 2 Tbsp Shaoxing wine (Chinese rice wine); Steamed rice, to serve; Micro herbs, to garnish; Mongolian sauce; 3 Tbsp hoisin sauce; 2 Tbsp kecap manis (sweet soy sauce); 2 Tbsp oyster sauce; 1 Tbsp soy sauce; 1 Tbsp fish sauce; 2 tsp corn flour; 1 tsp water

Tip: Tossing the lamb in bicarb helps break down the meat and make it tender.

Ingredients

2 tsp bicarbonate of soda

500g lamb leg steak, thinly sliced

2 Tbsp corn flour

3 Tbsp extra virgin olive oil light in flavour

2 green capsicum, thinly sliced

200g brown mushrooms, thinly sliced

6 green shallots, trimmed, cut into 3cm lengths

2 Tbsp Shaoxing wine (Chinese rice wine)

Steamed rice, to serve

Micro herbs, to garnish

Mongolian sauce

3 Tbsp hoisin sauce

2 Tbsp kecap manis (sweet soy sauce)

2 Tbsp oyster sauce

1 Tbsp soy sauce

1 Tbsp fish sauce

2 tsp corn flour

1 tsp water

Method

Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes.

Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.

Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.

Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.

Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.

Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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Ingredients

Method

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