Mongolian lamb
Serves:
4
Time to make:
25 mins
Total cost:
$29.24 / $7.31 per serve
(at time of publication)
(at time of publication)
Health information:
Low sodium
Gluten-free
Instructions
Instructions and steps:
Step 1 Heat a wok until very hot. Add half the oil and swirl to coat wok. Stir-fry lamb in batches for 2-3 minutes or until browned. Remove from wok and set aside.
Step 2 Reheat wok. Add the remaining oil and stir-fry garlic, spring onions and capsicum for 2 minutes. Remove from wok. Set aside.
Step 3 In a small bowl combine sauces and cornflour with water. Add to wok. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until sauce thickens.
Step 4 Return lamb, with any juices, to wok. Add onion mixture to wok. Toss to coat with sauce. Serve on rice and sprinkle with sesame seeds.
About this Recipe
Photography: André Martin
First Published:
October 2009
Rating:
(2 votes)
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Full ingredient list:
- 2 teaspoons peanut oil
- 500g lamb fillets, thinly sliced
- 2 cloves garlic, crushed
- 4 spring onions, roughly chopped
- 1 green capsicum, sliced
- 1 tablespoon gluten-free soy sauce
- 2 teaspoons oyster sauce*
- 2 teaspoons cornflour*
- 1/3 cup water
- 4 cups cooked rice, to serve
- 2 teaspoons sesame seeds, toasted
- *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
Nutritional information (per serve)
Energy:
1930kJ
Calories:
461cal
Protein:
30g
Fat:
12g
- saturated:
4g
Carbohydrates:
60g
- sugars:
2g
Dietary Fibre:
2g
Sodium:
230mg
Calcium:
60mg
Iron:
3mg
Nutrition information is given per serve
*NS: not specified
2 Comments. Add yours
Really tasty and very easy to make. I added some noodles towards the end of the cooking time rather than rice and it was great. Tasted even better as leftovers for lunch the next day!
Most yummy!
Something a little different. Its important to caramelise the lamb and not over cook of course, plus I used a really fresh capsicum...also added a little baby spinach to flesh it out more. The sauce is delicious,