Recipe of Perfect Mongolian Lamb

Mongolian Lamb. Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At "posher" establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for. Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant.

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Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mongolian lamb. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At "posher" establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for. Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant.

Mongolian Lamb is one of the most popular of recent trending meals in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. Mongolian Lamb is something which I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have mongolian lamb using 17 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Mongolian Lamb:

1. {Take of 🌻Marinade:.
2. {Get of soy sauce.
3. {Make ready of cornflour.
4. {Make ready of lamb leg steaks, trimmed, thinly sliced.
5. {Make ready of oil.
6. {Prepare of egg white.
7. {Take of 🌻Sauce:.
8. {Make ready of onion, cut into thin wedges.
9. {Get of garlic cloves, finely chopped.
10. {Take of Small piece fresh ginger, finely grated.
11. {Get of capsicums, (red & green)cut into strips.
12. {Prepare of oyster sauce.
13. {Prepare of hoisin sauce.
14. {Prepare of caster sugar.
15. {Prepare of sesame oil.
16. {Make ready of chilli sauce (optional).
17. {Get of Boiled rice, to serve.

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Steps to make Mongolian Lamb:

1. Combine soy sauce, oil & cornflour in a glass or ceramic bowl. Add lamb. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry a lamb for until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining lamb in 2 batches..
2. Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 2 minutes or until tender. Return lamb to wok. Add oyster sauce, hoisin sauce, sugar and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice..

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