This recipe is impressive and easy! Instead of making Mongolian sauce from scratch, you can also use a store-bought variety. It's hard to believe it only takes 30 mins!
- 2 tsp bicarbonate of soda
- 500 g lamb leg steak, thinly sliced
- 2 Tbsp cornflour
- 3 Tbsp extra virgin olive oil
- 2 green capsicum, thinly sliced
- 200 g brown mushrooms, thinly sliced
- 6 green shallots, trimmed, cut into 3cm pieces
- 2 Tbsp Shaoxing rice wine
- steamed rice, to serve
- micro herbs, to garnish
- 3 Tbsp hoisin sauce
- 2 Tbsp kecap manis
- 2 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 2 tsp cornflour
- 1 tsp water
- Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes.
- Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.
- Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.
- Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.
- Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||10.5 g|
|Total carbohydrates||49.2 g|
|- Sugars||13.0 g|
|Dietary fibre||2.7 g|