Mongolian lamb
4
Points®
Total time: 3 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Soaking lamb backstrap in bicarb soda and marinade makes the meat as tender as it is tasty. Green vegies shoot the colour and flavour factor through the roof
Ingredients
Egg(s)
1 medium, lightly beaten
Soy sauce
2 tbs
Cornflour
2 tsp
Caster sugar
1 tsp
Bicarbonate of soda
½ tsp
Lamb backstrap, raw
480 g
Peanut oil
1 tbs
Red onion
1 medium, thinly sliced
Green capsicum
1 large, thinly sliced
Celery
2 stick(s), thinly sliced
Chinese five spice
1 tsp
Hoisin sauce
2 tbs
Sake or Japanese rice wine
40 ml
Black bean sauce
1 tbs
Fresh coriander
¼ cup(s), to garnish
Instructions
1
Combine egg, soy sauce, cornflour, sugar and bicarbonate of soda in a medium glass or ceramic bowl. Add lamb and toss to coat. Cover and refrigerate for 3 hours. Drain lamb. Discard liquid.
2
Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry lamb, in batches, for 2–3 minutes or until browned. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, capsicum and celery and stir-fry for 1–2 minutes or until softened. Return lamb to wok with five spice, wine and hoisin and black bean sauces and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander.
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