Mongolian Lamb

Name: Mongolian Lamb
Ingredients: 2 tbsp vegetable oil; 1 lb boneless lamb, cut from loin or leg, sliced; 3 None onions, sliced; 3 None celery stalks, thinly sliced; 1 None green pepper, seeded and sliced; 1 None carrot, thinly sliced; 2 cloves garlic, crushed; 2 tsp chopped fresh chili pepper; 1 tsp grated ginger; 1/4 cup chicken stock; 2 tsp cornstarch; 1/4 cup soy sauce; 2 tbsp oyster sauce; None None Sliced green onion, steamed rice, to serve

14 ingredients

3 steps

Ingredients

2 tbsp vegetable oil
1 lb boneless lamb, cut from loin or leg, sliced
3 None onions, sliced
3 None celery stalks, thinly sliced
1 None green pepper, seeded and sliced
1 None carrot, thinly sliced
2 cloves garlic, crushed
2 tsp chopped fresh chili pepper
1 tsp grated ginger
1/4 cup chicken stock
2 tsp cornstarch
1/4 cup soy sauce
2 tbsp oyster sauce
None None Sliced green onion, steamed rice, to serve

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.