Serves 4-6
For the lamb marinade:
- 1kg lamb backstrap
- 2 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons vinegar
- 2 tablespoons cornflour
For the stir-fry:
- 3 spring onions OR 1 large chunky diced onion
- 1 inch piece of freshly grated ginger, or 1 tablespoon
- 6 cloves of garlic, crushed
Mongolian Sauce:
- 8 tablespoons oyster sauce
- 8 tablespoons soy sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon brown sugar
Jasmine Rice:
- 1 cup Jasmine Rice
- 1 & ¼ cups hot water
- Salt to taste
Method:
- For the lamb, freeze the fillet for 30 minutes before slicing. This makes it easier to slice against the grain thinly.
- Using a sharp knife, slice lamb as thin as you can at an angle. Add the lamb to a bowl with the marinade ingredients. Mix well & marinade in the fridge for a minimum of 30 minutes.
- Make the sauce by combining the oyster sauce, soy sauce, white pepper, sesame oil & brown sugar. Whisk well & set aside.
- In a large wok heat 2 tablespoons of vegetable oil & seal the Iamb in batches on high heat. Just enough to have some colour without fully cooking it. Set aside.
- Heat some more oil in same pan & cook off the garlic & ginger until fragrant, if using white onion add them now, cook for a few minutes then add the lamb back in along with the sauce, if using spring onion stems add them now. Stir through & simmer for 5 minutes until sauce thickens slightly.
To make Jasmine rice:
- Rinse your rice well, add it to a small pot with 1 & ¼ cups of hot water & a pinch of salt. Bring to a boil, reduce heat to lowest & cover. Cook for 15 minutes. Turn off the heat & remove from the heat source, allow to stand for 5 minutes. Use a rubber spatula to ‘fluff’
- Serve with Mongolian lamb with jasmine rice, a sprinkle of sesame seeds & garnish with spring onion & chilli.
Notes:
- Some soy sauce brands can be saltier than others, I recommend you using a low sodium soy
- You can add your vegetables of choice. Broccoli & capsicum work well
- This recipe can be easily made into a noodle stir-fry, simply half the lamb quantity & add 2 cups of vegetables of choice. I recommend using 500g wok ready hokkein noodles
