Mongolian Lamb Stir Fry With Rice Recipes

MONGOLIAN LAMB & ONION STIR FRY

Steps:

• Trim the meat of any excess fat and sinew and slice it across the grain into thin slices.
• Combine the garlic, ginger, baking soda, cornflour, light soy sauce and Chinese rice wine in a bowl.
• Add the meat and stir to coat.
• Cover and refrigerate for 1 hour, or preferably leave it overnight to marinate.
• Once the lamb has finished marinating and you would like to cook it, make the sauce.
• Combine the cornflour and soy sauce first to form a paste.
• Add the rest of the ingredients and stir vigorously until a smooth sauce has formed. Set aside.
• Heat the oil in a Green Pan wok or heavy-based frying pan.
• Add the onions and spring onions and stir fry over medium heat for 5 minutes or until softened and golden brown.
• Turn up the heat and tip in the lamb. Stir vigorously.
• Once the lamb has lightly browned, pour in the Mongolian Sauce, stir, then let it sizzle away for about 3 minutes or until the meat is cooked and the sauce has thickened.
• Serve immediately with white rice or on a bed of egg noodles. Enjoy!

MONGOLIAN LAMB STIR-FRY WITH RICE

Steps:

• Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
• Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
• Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
• Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
• Add the lamb and sauce to the wok and toss to combine and heat through.
• Divide the rice between plates and top with mixture to serve.

MONGOLIAN LAMB

Steps:

• Partially freeze lamb so it's easier to cut and then slice paper thin.
• Soak lamb in cold water for 30 minutes.
• 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. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
• 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.
• Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
• Stir fry garlic for 5 seconds.
• Add lamb and stir fry over high heat tossing constantly until brown.
• Add all sauce ingredients except the wine and toss a couple of times.
• 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.