Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mongolian lamb. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
At Your Doorstep Faster Than Ever. Enjoy all the unique flavor of the hunt without the effort or inconvenience. Heat a wok and add half the oil, swirling it round to coat the pan. Remove all the lamb from the wok.
Mongolian Lamb is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mongolian Lamb is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mongolian lamb using 17 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Mongolian Lamb:
- Get 🌻Marinade:
- Prepare 1/2 Cup soy sauce
- Prepare 1/3 Cup cornflour
- Make ready 500 g lamb leg steaks, trimmed, thinly sliced
- Prepare 4 Tbsp oil
- Take 1-2 egg white
- Take 🌻Sauce:
- Make ready 1 onion, cut into thin wedges
- Take 2 garlic cloves, finely chopped
- Take Small piece fresh ginger, finely grated
- Get 2 capsicums, (red & green)cut into strips
- Prepare 1 Tbsp oyster sauce
- Prepare 2 Tbsp hoisin sauce
- Take 1 Tbsp caster sugar
- Prepare 1/2 tsp sesame oil
- Take 2 Tbsp chilli sauce (optional)
- Make ready Boiled rice, to serve
Rinse well under cold running water, drain and squeeze out excess moisture. Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl. Add lamb to the bowl and mix well. Lamb is one of the most common ingredients in Mongolian cuisine.
Instructions to make Mongolian Lamb:
- 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.
- 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.
Add lamb to the bowl and mix well. Lamb is one of the most common ingredients in Mongolian cuisine. Even though the name implies this dish's country of origin, many believe it's actually a Chinese recipe. While this recipe for Mongolian Lamb may have originated from China, it still uses traditional Mongolian ingredients and their way of cooking. Add lamb and toss to coat.
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