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 backtstrap, 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

Try this fragrant Mongolian lamb stir-fry recipe from Woman's Day for a simple and tasty weeknight meal. Very thinly sliced lamb works best for this delicious Mongolian stir-fry.

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

2 tablespoon peanut oil

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

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

3.In a jug, combine oyster sauce, soy sauce, sherry and sugar. Return lamb to wok with the sauce mixture. Stir-fry for 1-2 minutes until heated through. Serve with rice.

You can use sliced beef rump or topside if lamb is unavailable.
Note

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

Related stories

Subscribe and save up to 38%