Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mongolian lamb. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mongolian Lamb is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mongolian Lamb is something which I have loved my whole life. They’re fine and they look wonderful.
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. Lamb is one of the most common ingredients in Mongolian cuisine.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mongolian lamb using 16 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Mongolian Lamb:
- Take 🌻Marinade:
- Prepare 1/2 Cup soy sauce
- Take 1/3 Cup cornflour
- Prepare 500 g lamb leg steaks, trimmed, thinly sliced
- Take 4 Tbsp oil
- Prepare 🌻Sauce:
- Prepare 1 onion, cut into thin wedges
- Take 2 garlic cloves, finely chopped
- Take Small piece fresh ginger, finely grated
- Take 2 capsicums, (red & green)cut into strips
- Take 1 Tbsp oyster sauce
- Make ready 2 Tbsp hoisin sauce
- Make ready 1 Tbsp caster sugar
- Take 1/2 tsp sesame oil
- Get 2 Tbsp chilli sauce (optional)
- Prepare 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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