Mongolian lamb
Serving size: Serves 4
Cuisine type: Asian,
ChineseCooking time: Less than 60 minutes
Course: Lunch,
MainFavourite flavours: Lamb
INGREDIENTS
400g lamb backstraps, thinly sliced
3 tablespoons soy sauce
2 tablespoons black bean sauce
1 tablespoons rice wine vinegar
2 garlic cloves, finely chopped
1 teaspoon ginger, grated
½ teaspoon five spice powder
2 tablespoons peanut oil
2 eschalots, finely chopped
½ cup (125ml) beef stock
1 tablespoon sugar
½ teaspoon sesame oil
3 green onions, cut into 3 cm pieces
2 green onions, thinly sliced diagonally (to serve)
METHOD
In a large bowl combine lamb, 2 tablespoons of the soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and five spice. Cover and stand for 10 minutes.
Heat 1 tablespoon of oil in a wok over a high heat; cook lamb and marinade in small batches until browned and remove from the wok.
Heat remaining oil in the wok; add the eschalots and stir-fry for 2 minutes or until soft; add lamb, stock, remaining soy sauce, sugar and sesame oil and bring to the boil; stir through the green onions.
Serve with boiled rice topped with sliced green onions.
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