Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless lamb cut from loin or leg, sliced; 3 onions sliced; 3 celery stalks thinly sliced; 1 green pepper seeded and sliced; 1 carrot thinly sliced; 2 cloves garlic crushed; 2 teaspoons chili pepper chopped fresh; 1 teaspoon ginger grated; 1/4 cup chicken stock; 2 teaspoons cornstarch; 1/4 cup soy sauce; 2 tablespoons oyster sauce; steamed rice; green onion

15 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil
1 pound boneless lamb cut from loin or leg, sliced
3 onions sliced
3 celery stalks thinly sliced
1 green pepper seeded and sliced
1 carrot thinly sliced
2 cloves garlic crushed
2 teaspoons chili pepper chopped fresh
1 teaspoon ginger grated
1/4 cup chicken stock
2 teaspoons cornstarch
1/4 cup soy sauce
2 tablespoons oyster sauce
steamed rice
green onion

Directions

1

Heat oil in a wok or large skillet on high heat. Stir-fry lamb, in batches, until browned and almost cooked through, about 3-4 mins per batch. Set aside.
2

Add onions, celery, pepper, carrot, garlic, chili pepper and ginger. Stir-fry 2-3 mins.
3

Mix chicken stock and cornstarch in a small bowl. Return lamb to wok with stock mixture and sauces. Bring to a boil. Reduce heat to low and simmer, stirring, 3-4 mins, until sauce thickens slightly. Top with green onion and serve with rice.