Name: Mongolian lamb stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Mongolian lamb; 1 tablespoon oil; 500 gram lamb sirloin, cut into strips; 3 onions, sliced; 1 green capsicum, seeded and chopped; 2 garlic cloves, crushed; 2 teaspoon chilli, chopped; 1 teaspoon grated ginger; 1/2 cup (125ml) chicken stock; 1/4 cup (60ml) soy sauce; 2 tablespoon oyster sauce; 2 teaspoon cornflour; cooked noodles, to serve

Mongolian lamb stir-fry

Fragrant Mongolian lamb with silky and tender lamb in a rich Chinese brown sauce. Freshen up your week with this delicious Mongolian lamb that is perfect served with steamed rice.

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

Mongolian lamb

1 tablespoon oil

500 gram lamb sirloin, cut into strips

3 onions, sliced

1 green capsicum, seeded and chopped

2 garlic cloves, crushed

2 teaspoon chilli, chopped

1 teaspoon grated ginger

1/2 cup (125ml) chicken stock

1/4 cup (60ml) soy sauce

2 tablespoon oyster sauce

2 teaspoon cornflour

cooked noodles, to serve

Method

Mongolian lamb

1.Heat oil in a wok or large frying pan on high. Stir-fry lamb in batches for 2-3 minutes, until brown. Remove from pan and set aside.

2.Add onion, capsicum, garlic, chilli and ginger to same pan. Stir-fry for 2 minutes.

3.Return lamb to wok. Mix in combined chicken stock, sauces and cornflour. Bring to boil, stirring. Simmer for 3 minutes, until sauce has thickened slightly. Serve with cooked noodles.

To make slicing of meat easier, partially freeze it first. Remember to slice across grain.
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

Mongolian lamb

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