Sunday, 4 June 2017

Mongolian Lamb Stir-Fry

  • 1 tablespoon cornflour
  • ½ teaspoon Chinese five spice
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • ¼ cup soy sauce
  • 600 g lamb leg steaks, thinly sliced
  • ¼ cup peanut oil
  • 2 brown onions, halved, cut into wedges
  • 1 carrot, halved length-ways, sliced diagonally
  • 1 bunch broccolini, trimmed, halved
  • 2 tablespoons black bean sauce
  • 1 tablespoon rice cooking wine
  • 2 shallots, thinly sliced for garnish
  • Steamed jasmine rice, to serve
  1. Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add lamb. Mix well. Refrigerate for 15 minutes.
  2. Heat a wok. Add 2 tablespoons oil. Stir-fry lamb mixture in 2 batches for 3 to 4 minutes or until browned. Set aside in a heatproof bowl. Clean wok.
  3. Add remaining oi to wok. Stir-fry onion, carrot and broccolini for 2 to 3 minutes or until charred and almost tender. 
  4. Add black bean sauce, rice wine, 2 tablespoons water and remaining soy. Stir-fry for 1 minute.
  5. Return lamb to wok. Stir-fry for 1 minute or until heated through.
  6. Sprinkle stir-fry with green onion. Serve with steamed rice.

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