Name: Mongolian lamb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 700 gram lamb leg steaks, thinly sliced; 2 clove garlic, crushed; 1 teaspoon grated fresh ginger; 2 tablespoon chinese rice wine; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 2 teaspoon sesame oil; 1 teaspoon cornflour; 2 tablespoon vegetable or grape seed oil; 1 large brown onion, cut into wedges; 2 celery sticks, thinly sliced diagonally; 1 medium carrot, halved lengthwise, thinly sliced diagonally; 2 teaspoon sesame seeds, toasted

Mongolian lamb

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Serves 6

Prep

10M

Cook

10M

Total

20M

Ingredients

700 gram lamb leg steaks, thinly sliced

2 clove garlic, crushed

1 teaspoon grated fresh ginger

2 tablespoon chinese rice wine

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoon sesame oil

1 teaspoon cornflour

2 tablespoon vegetable or grape seed oil

1 large brown onion, cut into wedges

2 celery sticks, thinly sliced diagonally

1 medium carrot, halved lengthwise, thinly sliced diagonally

2 teaspoon sesame seeds, toasted

Method

1.Place lamb in a shallow glass or ceramic dish. In a medium jug, whisk together garlic, ginger, rice wine, soy sauce, hoisin sauce, sesame oil and cornflour. Add sauce mixture to lamb; stir until well coated. Cover lamb with plastic food wrap; chill for 1 hour to marinate.

2.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry lamb, in batches, for 2-3 minutes or until seared. Transfer to a heatproof bowl.

3.Heat remaining oil in wok or pan over high heat. Add onion; stir-fry for 2 minutes or until golden. Add celery and carrot; stir-fry for 1-2 minutes. Return lamb to wok; toss until lamb is heated. Sprinkle with sesame seeds. Serve at once.

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