Quick & Easy

Mongolian lamb

Mongolian lambWoman's Day

Very thinly sliced lamb works best for this delicious Mongolian stir-fry. Freeze it almost all of the way, then use a super sharp knife to slice the pieces before using.

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1.In a wok or large frying pan, heat half the oil on high. Stir-fry lamb, in 2 batches, 2-3 minutes each until browned. Remove from wok. Cover to keep warm.
2.In wok, heat remaining oil on high. Stir-fry onion and ginger 2-3 minutes, until softened. Add broccolini, stir-fry 1-2 minutes until just tender.
3.In a jug, combine oyster sauce, soy sauce, sherry and sugar. Return lamb to wok with the sauce mixture. Stir-fry for 1-2 minutes until heated through. Serve with rice.

You can use sliced beef rump or topside if lamb is unavailable.


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