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MONGOLIAN LAMB RECIPE
Mongolian Lamb Recipe
SERVES 1 to 2
Ingredients:
250g Lamb Rump (cut into strips)
For the Marinade:
1 tbsp Light Soy Sauce
½ tbsp Toasted Sesame Oil
1 tbsp Shaoxing Rice Wine Vinegar
1 tbsp Cornflour
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)
Method:
Click on the link below for a tutorial video to make this
Click here to view video on Facebook
Click here to view video on YouTube
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.
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.
Your Mongolian Lamb is now ready to dish up. Enjoy!
Click here to buy lamb rump steaks
Thanks to Brad Dodd for the recipe and video

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