Mongolian Lamb

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs 30 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 garlic cloves, sliced thin
• 1 tablespoon soy sauce
• 1 tablespoon chinese rice wine (or sake, dry sherry)
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 400 g lamb tenderloins, thinly sliced
• peanut oil (or any oil with a high flash point eg rice bran)
• 1 small onion, sliced chinese style
• 1/2 red capsicum
• 1 small carrot
• 1 broccoli stem, peeled
• 1 tablespoon ginger, julienned
• 1 tablespoon oyster sauce
• 2 teaspoons arrowroot (or cornflour, etc)
• 3/4 cup chicken stock
• sesame seeds (to garnish)

Recipe

• 1 combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. thinly slice capsicum, carrot and broccoli stem.
• 2 stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
• 3 stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
• 4 blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
• 5 serve and sprinkle with sesame seeds.