Mega Yum Mongolian Lamb

Part of Asian Persuasion Range.

I learnt this recipe from working in an Asian restaurant. It’s just as good as takeout. Although not an authentic Asian dish (Mongolian lamb or beef was rumored to be invented in America), I’m sure you won’t be disappointed!

Home Made Take Out.

Even though it’s such a wrap to make, I like to make a big batch and freeze it for quick meals. Try to use a good cut of lamb. If not, you can get lamb chops and ask your butcher to cut them up for a stir-fry. You can also use beef or chicken if you don’t like the taste of lamb.

Recipe

Makes Roughly 2 Serves

Ingredients

300 Grams Lamb (Beef or Chicken)

100 Grams Capsicum

120 Grams Spanish Onion

15 Grams Garlic (2 Cloves)

1 Teaspoon Crushed (Grated) Ginger (optional)

Marinade

1 Tablespoon Chinese Cooking Wine

3 Tablespoons Corn Flour (Corn Starch)

1 Teaspoon Sesame Oil

1 Egg (Egg White Only)

Sauce

2 Teaspoons Corn Flour (Corn Starch)

3 Tablespoons Brown Sugar

3 Tablespoons Soy Sauce

1 Tablespoon Oyster Sauce

1 Teaspoon Sweet soy (Kecap Manis)

1 Teaspoon Dried Chilli Flakes

1/2 Teaspoon Chinese Five-Spice

1/3 Cup Water (Roughly 150 Millilitres Water)

Directions

If you use lamb chops, ask your butcher to cut it for a stir-fry or cut it yourself.

Once the bones are removed, you can trim the fat off.

Slice it thin. Set aside.

Add your marinade ingredients.

Using your hands, massage and mix the lamb with the marinade well. Let it sit for 2 hours.

Cut your capsicum (bell peppers) into large chunks.

Cut your onion into large chunks. Finely dice your garlic.

In a bowl, add your sauce ingredients.

Stir well to combined it.

Once your lamb is marinated, cook it in a fryer in small batches. You can fry it in a pan or wok with less oil.

When your lamb is browned, set aside to drain. Continue with all the lamb, frying in batches.

Once cooked, set aside for a minute.

Fry the lamb again. This is to make them crispy.

Set aside to drain.

Heat your wok and add some oil. Add garlic, peppers and onion until sautéed and you can smell the aroma from the garlic.

Drain and set aside.

Add your prepared sauce in a hot wok and cook until it gets thicker and stickier. Once it's bubbling a lot, stir it until it reduces slightly. It won't take long.

Add your lamb and vegetables. Toss to mix.

Keep tossing until the sauce further thickens.

You can serve with some rice or with other stir fry like take away, or even just by itself. Try putting it in a takeaway container and see if anyone notices anything different. Enjoy!