Sizzling Mongolian lamb

Briefly soaking the lamb in a mixture of water and bicarbonate of soda ensures the end result is tender and moist. And with just 10 minutes cooking time for the meat and vegetables in a sweet-and-savoury sauce, this is a great share plate for entertaining or quick mid-week meal.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 400 g boneless lamb leg, thinly sliced
• 1 tsp bicarbonate of soda
• 1 tsp cornflour
• 1 tbsp Shaoxing wine
• ½ tsp dark soy sauce
• 1 tsp sesame oil
• 120 ml vegetable oil, plus extra for greasing
• 1 green capsicum, thinly sliced
• ½ brown onion, thickly sliced
• 1 cm piece ginger, finely sliced
• 2 garlic cloves, roughly chopped
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tsp dark soy sauce
• ½ tsp caster sugar
• ¼ cup pickled mustard greens, finely chopped
• 1 tsp cornflour, mixed with ¼ cup cold water
• 200 g firm tofu, drained, sliced

Standing time: 15 minutes

Instructions

1. Place the sliced lamb leg in a bowl with the bicarbonate of soda and about 500 ml (2 cups) water. Mix well and set aside for 15 minutes. Rinse well and drain, then place the lamb in a bowl with the cornflour, Shaoxing wine, dark soy sauce and sesame oil and toss to combine well.
2. Place a sizzling hotplate over high heat until very hot.
3. Heat a wok over high heat and add 100 ml vegetable oil. Fry the lamb in two batches until well browned. Remove from the wok. Pour out any excess oil in the wok and wipe the pan clean with paper towel if necessary.
4. Place the wok over high heat, and when hot, add another 2 tablespoons oil. Add the capsicum and onion and fry for 1 – 2 minutes, then add the ginger and garlic and toss for just 30 seconds.
5. Add the lamb back to the wok, then add the sauces and sugar. Toss to combine, then toss through the pickled mustard greens. Add a little water if needed to make a sauce. Thicken the sauce with some of the cornflour mixture if you need.
6. Lightly oil the heated hotplate and place a couple of slices of tofu on top. Pour the lamb over the top of the tofu and serve immediately.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sizzle

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Watch The Full Episode Here

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