Cooking at Home
Ingredients
- 1 tablespoon oil
- 750g lamb fillet or back strap, cut into strips.
- 3 onions, sliced
- 1 green capsicum, seeded and sliced
- 4 green onions, sliced
- 2 cloves garlic, crushed
- 1 teaspoon grated ginger
- 2 teaspoons chopped chilli
- 1/2 cup chicken stock
- 1/4 cup Kikkoman Naturally Brewed Soy Sauce
- 2 tablespoons Oyster Sauce
- 2 teaspoons cornflour
Kikkoman sauce used in this recipe
Naturally Brewed Soy Sauce
TOTAL TIME
50min Cook time
25min Prep time
25min
50min Cook time
25min Prep time
25min
Mongolian Lamb
Method
- Heat oil in a wok or frying pan. Stir-fry lamb in batches, until browned but not cooked through. Transfer to a plate.
- Add onions, capsicum, green onions, garlic, ginger and chilli. Stir-fry for 2 minutes.
- Return meat to wok. Blend in combined stock, sauces and cornflour. Bring to the boil, stirring. Simmer for 3 minutes.
- Serve immediately with rice or noodles.
Key tip
If desired, add noodles to wok and toss to combine before serving.