Adding a teaspoon of baking soda helps to tenderise the lamb. Serve this fragrant casserole with rice.
Ingredients
For the lamb
- 900g lamb backstraps or steaks
- 2 tablespoons Chinese cooking wine
- 2 teaspoons light soy sauce
- 1 teaspoon baking soda
- ¼ cup vegetable oil
- 2 large onions — roughly chopped
- 4 cloves garlic — finely chopped
- 3 spring onions — chopped, to garnish (optional)
For the Mongolian sauce
- 1½ cups water
- ⅓ cup hoisin sauce
- ¼ cup Chinese cooking wine
- 2 tablespoons cornflour
- 1 tablespoon sambal oelek or other chilli paste (optional)
- 4 teaspoons dark soy sauce
- 2 teaspoons light soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon five spice powder
Method
For the Mongolian lamb
- Thinly slice the lamb into 3mm slices. Place in a bowl with the Chinese cooking wine, soy sauce and baking soda and mix well. Cover and refrigerate for a few hours.
- To make the Mongolian Sauce, whisk all the ingredients in a small bowl or jug. Set aside.
- To make the stir-fry, heat a little oil in a large pan or wok over a high heat. Add the onions and stir-fry for 1 minute. Add the garlic and toss through.
- Add the lamb and cook for 3 minutes until you get some nicely browned pieces.
- Add the Mongolian Sauce and simmer for a few minutes until thickened.
- Serve garnished with spring onions, if desired.