Mongolian lamb

Ideas
4 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

10.00 ml cornflour
30.00 ml soy sauce
15.00 ml oyster sauce
2.00 stock cubes — beef
125.00 ml water — boiled
15.00 ml vegetable oil
750.00 g leg of lamb — lean, shoulder
4.00 onions — peeled and quartered
4.00 ml garlic — flakes, soaked in boiling water
3.00 spring onions — chopped
2.00 red chilli — finely chopped
Tap for ingredients
Tap for ingredients

Method:

Mix the cornflour, soy sauce, oyster sauce and stock cubes dissolved in the boiling water. Set aside.
Heat the oil in a wok or frying pan over high heat. Add half the lamb (cut into thin strips about 6 cm long and 1 cm wide) and stir-fry until cooked through, 2 to 3 minutes.
Using a slotted spoon, transfer to a dish and set aside. Repeat with remaining lamb and remove in the same manner.
Then add the onions with a little more oil if necessary.
Add garlic, spring onions and chillies and stir-fry until the onions soften, about 2 minutes.
Return the lamb strips to the pan. Stir the cornflour mixture and add.
Cook until slightly thickened, 2 to 3 minutes.
Transfer to a dish and serve immediately.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.