Quick & Easy

Mongolian lamb

Legend says that traditional Mongolian stir-fry was cooked on a warrior's shield. This Mongolian lamb is cooked in a rather more convenient wok, and is delicious served on a pile of steamed rice.
Mongolian lamb

Mongolian lamb




1.In a large bowl combine lamb, 2 tablespoons of the soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and five spice. Cover and stand for 10 minutes.
2.Heat 1 tablespoon of oil in a wok over a high heat; cook lamb and marinade in small batches until browned and remove from the wok.
3.Heat remaining oil in the wok; add the shallots and stir-fry for 2 minutes or until soft; add lamb, stock, remaining soy sauce, sugar and sesame oil and bring to the boil; stir through the green onions.
4.Serve with boiled rice topped with sliced green onions.

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