Name: Mongolian lamb
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 gram lamb backstraps, thinly sliced; 3 tablespoon soy sauce; 2 tablespoon black bean sauce; 1 tablespoon rice wine vinegar; 2 clove garlic, finely chopped; 1 teaspoon ginger, grated; 1/2 teaspoon five spice powder; 2 tablespoon peanut oil; 2 shallots, finely chopped; 1/2 cup (125ml) beef stock; 1 tablespoon sugar; 1/2 teaspoon sesame oil; 3 green onions, cut into 3cm pieces; 2 green onions, thinly sliced diagonally, to serve

Mongolian lamb

Legend says that traditional Mongolian stir-fry was cooked on a warrior's shield. This Mongolian lamb is cooked in a rather more convenient wok, and is delicious served on a pile of steamed rice.

Ingredients

400 gram lamb backstraps, thinly sliced

3 tablespoon soy sauce

2 tablespoon black bean sauce

1 tablespoon rice wine vinegar

2 clove garlic, finely chopped

1 teaspoon ginger, grated

1/2 teaspoon five spice powder

2 tablespoon peanut oil

2 shallots, finely chopped

1/2 cup (125ml) beef stock

1 tablespoon sugar

1/2 teaspoon sesame oil

3 green onions, cut into 3cm pieces

2 green onions, thinly sliced diagonally, to serve

Method

1.In a large bowl combine lamb, 2 tablespoons of the soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and five spice. Cover and stand for 10 minutes.

2.Heat 1 tablespoon of oil in a wok over a high heat; cook lamb and marinade in small batches until browned and remove from the wok.

3.Heat remaining oil in the wok; add the shallots and stir-fry for 2 minutes or until soft; add lamb, stock, remaining soy sauce, sugar and sesame oil and bring to the boil; stir through the green onions.

4.Serve with boiled rice topped with sliced green onions.

Women's Weekly Food

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Ingredients

Method

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