Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 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; Sauce; 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)

16 ingredients

11 steps

Ingredients

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
Sauce
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)

Directions

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.