Mongolian Lamb

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 500 g lamb tenderloin
• 2 teaspoons sugar
• 2 tablespoons dark soy sauce
• 1 small egg, beaten
• 1/2 teaspoon bicarbonate of soda (baking soda)
• 2 teaspoons cornflour (cornstarch)
• 5 tablespoons peanut oil
• 3 small onions, cut into quarters
• 1 spring onion, finely sliced (scallion)
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon five-spice powder
• 1 tablespoon hoisin sauce
• 1 tablespoon ground bean sauce (mor sze jeung)
• 1 teaspoon chili bean sauce
• 1 tablespoon chinese wine (or dry sherry)

Recipe

• 1 partially freeze lamb so it's easier to cut and then slice paper thin.
• 2 soak lamb in cold water for 30 minutes.
• 3 rinse well under cold running water, drain and squeeze out excess moisture.
• 4 mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
• 5 add lamb to the bowl and mix well. add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
• 6 heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. remove and place aside.
• 7 heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
• 8 stir fry garlic for 5 seconds.
• 9 add lamb and stir fry over high heat tossing constantly until brown.
• 10 add all sauce ingredients except the wine and toss a couple of times.
• 11 return onion and spring onion to the wok. pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.