Mongolian Lamb

This takeaway classic is usually cooked on a grill plate and is often referred to as sizzling Mongolian lamb.

The ingredient of Mongolian Lamb

• 2 tablespoons light soy sauce
• 1 4 cup shao hsing chinese rice wine
• 1 tablespoon cornflour
• 500g lamb leg steaks trimmed thinly sliced
• 2 tablespoons peanut oil
• 1 brown onion cut into thin wedges
• 2 garlic cloves finely chopped
• 3cm piece fresh ginger finely grated
• 2 green capsicums cut into 2cm pieces
• 1 tablespoon oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon caster sugar
• 1 2 teaspoon sesame oil
• steamed jasmine rice to serve

The Instruction of mongolian lamb

• combine 1 tablespoon soy sauce 1 tablespoon shao hsing and cornflour in a glass or ceramic bowl add lamb toss to coat cover with plastic wrap refrigerate for 30 minutes if time permits
• heat a wok over high heat add 2 teaspoons peanut oil swirl to coat stir fry a third of lamb for 2 to 3 minutes or until browned and just cooked transfer to a bowl cover to keep warm repeat with oil and remaining lamb in 2 batches if necessary carefully wipe wok clean with paper towel between batches
• add remaining oil to wok over high heat swirl to coat add onion stir fry for 2 minutes or until softened add garlic and ginger stir fry for 1 minute or until fragrant add capsicum stir fry for 2 minutes or until tender
• return lamb to wok add remaining soy sauce and shao hsing with oyster sauce hoisin sauce sugar and sesame oil stir fry for 1 to 2 minutes or until sauce has thickened serve with rice

Nutritions of Mongolian Lamb

calories: 601 324 calories
calories: 18 2 grams fat
calories: 5 5 grams saturated fat
calories: 68 9 grams carbohydrates
calories: n a
calories: n a
calories: 33 9 grams protein
calories: 82 milligrams cholesterol
calories: 1199 milligrams sodium
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calories: nutritioninformation