Mongolian Lamb Recipe

SERVES 1 to 2

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Ingredients:

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250g Lamb Rump (cut into strips)

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For the Marinade:

1 tbsp Light Soy Sauce

½ tbsp Toasted Sesame Oil

1 tbsp Shaoxing Rice Wine Vinegar

1 tbsp Cornflour

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For the Sauce:

1 tbsp Garlic & Ginger Paste

2 tbsp Hoisin Sauce

1 tbsp Sweet Soy Sauce

2 Red Chillies (chopped)

1 Birdseye Chilli (chopped)

1 tbsp Oyster Sauce

1 tbsp Shaoxing Rice Wine Vinegar

1 tbsp Dark Soy Sauce

100ml of Water

3 Spring Onions (sliced)

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Method:

Click on the link below for a tutorial video to make this

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Click here to view video on Facebook

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Click here to view video on YouTube

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Marinade the chicken:

Step 1: Cut the lamb into strips and put into a bowl.

Step 2: Add the marinade ingredients and mix together well.

Step 3: Put in fridge and leave chicken to marinade for a minimum of 1 hour. Overnight is even better.

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Cooking:

Step 1: Heat some oil in a wok or large pan.

Step 2: Place half of the marinated lamb into the wok and fry on a medium heat for 5 to 6 minutes. Turn the lamb occasionally. Make sure you get some colour on the lamb.

Step 3: Remove the lamb from the wok into a dish and leave to one side.

Step 4: Add the other half of the lamb to the wok and fry on a medium heat for 5 to 6 minutes. Turn the lamb occasionally. Make sure you get some colour on the lamb.

Step 5: Add the lamb you put to one side back into the wok.

Step 6: Add the garlic & ginger paste and stir well for 1 minute to take away the rawness.

Step 7: Add the Hoisin Sauce, sweet soy sauce, oyster sauce, red chillies, birdseye chilli, Shaoxing rice wine vinegar and Dark Soy Sauce. Give a quick stir after adding each of these ingredients.

Step 8: Add the water and stir well for 5 minutes.

Step 9: Add the spring onions and stir well for 1 minute.

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Your Mongolian Lamb is now ready to dish up. Enjoy!

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 Click here to buy lamb rump steaks 

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Thanks to Brad Dodd for the recipe and video

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