Name: Mongolian lamb
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram lamb backstrap or fillet, trimmed, thinly sliced; 1 onion, thinly sliced; 2 teaspoon finely grated ginger; 1 bunch broccolini, chopped; 1/4 cup oyster sauce; 2 tablespoon soy sauce; 2 tablespoon dry sherry; 2 teaspoon brown sugar; steamed rice, to serve

Mongolian lamb

This fragrant, hearty Mongolian lamb stir-fry recipe from Woman�s Day is the perfect tasty and simple mid-week meal that you can whip up in no time. Serve on a bed of steamed rice.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 tablespoon peanut oil

500 gram lamb backstrap or fillet, trimmed, thinly sliced

1 onion, thinly sliced

2 teaspoon finely grated ginger

1 bunch broccolini, chopped

1/4 cup oyster sauce

2 tablespoon soy sauce

2 tablespoon dry sherry

2 teaspoon brown sugar

steamed rice, to serve

Method

1.Heat half the oil in a wok or large frying pan on high. Stir-fry lamb in batches, 2-3 minutes each, until browned. Remove from wok. Cover to keep warm.

2.Heat remaining oil in wok on high. Stir-fry onion and ginger, 2-3 minutes, until softened. Add broccolini. Stir-fry, 1-2 minutes, until just tender.

3.Combine sauces, sherry and sugar. Return lamb to wok and pour over. Stir-fry 1-2 minutes until heated through. Serve with steamed rice.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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