Name: Mongolian lamb
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram lamb backtstrap, trimmed, thinly sliced; 1 onion, thinly sliced; 2 teaspoon finely grated ginger; 1 bunch broccolini, chopped; 1/4 cup oyster sauce; 2 tablespoon soy sauce; 2 tablespoon dry sherry; 2 teaspoon brown sugar; steamed rice, to serve

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.

Looking for more stir-fry recipes?

Ingredients

2 tablespoon peanut oil

500 gram lamb backtstrap, trimmed, thinly sliced

1 onion, thinly sliced

2 teaspoon finely grated ginger

1 bunch broccolini, chopped

1/4 cup oyster sauce

2 tablespoon soy sauce

2 tablespoon dry sherry

2 teaspoon brown sugar

steamed rice, to serve

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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