https://www.copymethat.com/r/8ZjzuIy2d/mongolian-lamb/
116670119
CsWIb1A
8ZjzuIy2d
2024-09-21 12:27:54
Mongolian Lamb
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Ingredients
- subheading: LAMB AND MARINADE:
- 350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1) , thinly sliced 2 to 3 mm / 1/10" (boneless weight, fat trimmed)
- ½ tsp baking soda (bicarb soda) (tenderiser, Note 2)
- 1 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (or all purpose, Note 3)
- 1 tbsp Chinese cooking wine (Note 4 subs)
- subheading: SAUCE:
- 3 tsp cornflour / cornstarch
- 2 tsp dark soy sauce (Note 3)
- 1 tsp light soy sauce (or all purpose, Note 3)
- 1 ½ tsp Sambal Oelak or other chilli paste (or omit for no spice)
- 3 tbsp hoisin sauce (I used Lee Kum Kee brand)
- 2 tbsp Chinese cooking wine (Note 4 subs)
- ¼ tsp Chinese five spice powder (Note 5)
- ¾ cup water
- 1 tsp sesame oil , toasted (Note 6)
- subheading: STIR FRY:
- 2 tbsp vegetable oil (or canola or peanut)
- 1 large onion , cut into large 2.5cm / 1" squares
- 2 cloves garlic , finely chopped
- 4 green onions , cut into 5cm/2" lengths
Steps
Directions at recipetineats.com
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