Name: Mongolian lamb
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 500 gram lamb fillet or backstrap, sliced; 3 onions, sliced; 3 stalks celery, thinly sliced; 1 green capsicum, seeded, sliced; 1 carrot, thinly sliced; 2 clove garlic, crushed; 2 teaspoon chopped chilli; 1 teaspoon grated ginger; 1/4 cup chicken stock; 1/4 cup soy sauce; 2 tablespoon oyster sauce; 2 teaspoon cornflour; sliced green onion, steamed rice, to serve

Mongolian lamb

Freshen up your week with this delicious, easy and hearty Mongolian lamb stir-fry recipe that you can whip up in no time, and is perfect when served on a pile of steamed rice.

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

2 tablespoon vegetable oil

500 gram lamb fillet or backstrap, sliced

3 onions, sliced

3 stalks celery, thinly sliced

1 green capsicum, seeded, sliced

1 carrot, thinly sliced

2 clove garlic, crushed

2 teaspoon chopped chilli

1 teaspoon grated ginger

1/4 cup chicken stock

1/4 cup soy sauce

2 tablespoon oyster sauce

2 teaspoon cornflour

sliced green onion, steamed rice, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry lamb, in batches, until browned and almost cooked through, about 3-4 minutes per batch. Set aside.

2.Add onions, celery, capsicum, carrot, garlic, chilli and ginger. Stir-fry 2-3 minutes.

3.Return lamb to wok adding stock, sauces and cornflour. Bring to boil. Reduce heat to low and simmer, stirring, 3-4 minutes, until sauce thickens slightly. Top with green onion and serve with rice.

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Ingredients

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