Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 40 ml oil; 500 g lamb fillets, cut into thin strips; 2 cloves garlic, crushed; 4 spring onions; 40 ml soy sauce; 80 ml dry sherry; 40 ml sweet chili sauce; 2 teaspoons toasted sesame seeds (I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

8 ingredients

9 steps

Ingredients

40 ml oil
500 g lamb fillets, cut into thin strips
2 cloves garlic, crushed
4 spring onions
40 ml soy sauce
80 ml dry sherry
40 ml sweet chili sauce
2 teaspoons toasted sesame seeds (I toast them by tossing in a dry non-stick frypan over a medium heat until golden)

Directions

1

Heat a wok and add half the oil, swirling it round to coat the pan.
2

Stir-fry the lamb in 2 batches for 3 minutes each time.
3

Remove all the lamb from the wok.
4

Reheat the wok and add the other half of oil.
5

Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
6

Add the sauces and sherry to the wok, and bring to the boil.
7

Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
8

Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
9

Sprinkle with the sesame seeds and serve.