Mongolian Lamb 

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Tender strips of lamb sauteed in Mongolian sauce.

Suggestions:

If you can't purchase Trim Lamb Strips, then ask your butcher for boneless leg or shoulder lamb.

Ingredients:

2 Tbsp light soy sauce

1 Tbsp rice wine or sherry

3 cloves garlic, minced

1/2 cup liquid chicken stock

1 Tbsp oat bran

1 tsp chilli sauce (or to taste)

1 Tbsp oyster sauce

1/4 tsp sugar

500 g Trim Lamb Strips

6 spring onions, cut in half and then in long strips (90g)

2 cup fresh bean sprouts

Directions:

Marinade:
Combine 1 tablespoon each of soy sauce and rice wine with garlic. Pour over lamb and set aside to marinate for at least 15 minutes.

Mongolian Sauce:
Combine 1 tablespoon soy sauce, chicken stock, oatbran, chilli sauce, oyster sauce and sugar in a small jug. Set aside.

Heat oil in hot wok; roll oil around wok.

Add lamb to wok; stir and toss for approximately 2 minutes. Stir in spring onions.

Pour Mongolian Sauce into hot wok. Stir and toss until all ingredients combined. Add bean sprouts; toss.

Serve immediately with rice or couscous.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Julienned carrots can be used to replace bean sprouts.

Author:

Family Health Publications

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