Mongolian Lamb
Mongolian Lamb

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mongolian lamb. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mongolian Lamb is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Mongolian Lamb is something which I have loved my entire life.

Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. Every restaurant does their Mongolian Lamb differently and there isn't, to my knowledge, a standard. Remove all the lamb from the wok.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mongolian lamb using 16 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Mongolian Lamb:
  1. Take šŸŒ»Marinade:
  2. Prepare 1/2 Cup soy sauce
  3. Prepare 1/3 Cup cornflour
  4. Take 500 g lamb leg steaks, trimmed, thinly sliced
  5. Get 4 Tbsp oil
  6. Take šŸŒ»Sauce:
  7. Prepare 1 onion, cut into thin wedges
  8. Make ready 2 garlic cloves, finely chopped
  9. Make ready Small piece fresh ginger, finely grated
  10. Make ready 2 capsicums, (red & green)cut into strips
  11. Prepare 1 Tbsp oyster sauce
  12. Get 2 Tbsp hoisin sauce
  13. Make ready 1 Tbsp caster sugar
  14. Make ready 1/2 tsp sesame oil
  15. Make ready 2 Tbsp chilli sauce (optional)
  16. Get Boiled rice, to serve

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Instructions to make Mongolian Lamb:
  1. Combine soy sauce, oil & 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 oil. Swirl to coat. Stir-fry a lamb for until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining lamb in 2 batches.
  2. 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 oyster sauce, hoisin sauce, sugar and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.

Serve this Mongolian Lamb with rice or noodles. Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two, from BBC Good Food. Ready in a flash. - by Ellie Vernon. Add lamb and toss to coat. Save mongolian lamb to get e-mail alerts and updates on your Unfollow mongolian lamb to stop getting updates on your eBay feed.

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