Mongolian lamb recipe

2 tablespoons light soy sauce

1/4 cup shao hsing (Chinese rice wine)
1 tablespoon cornflour
500g lamb leg steaks, trimmed, thinly sliced
2 tablespoons peanut oil
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
3cm piece fresh ginger, finely grated
2 green capsicums, cut into 2cm pieces
1 tablespoon oyster sauce
2 tablespoons hoisin sauce
1 tablespoon caster sugar
1/2 teaspoon sesame oil
Steamed jasmine rice, to serve

Method Notes
Step 1
Combine 1 tablespoon soy sauce, 1 tablespoon shao hsing and cornflour in a glass or ceramic bowl.
Add lamb. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
Step 2
Heat a wok over high heat. Add 2 teaspoons peanut oil. Swirl to coat. Stir-fry a third of lamb for 2 to
3 minutes or until browned and just cooked. Transfer to a bowl. Cover to keep warm. Repeat with oil
and remaining lamb in 2 batches. If necessary, carefully wipe wok clean with paper towel between
batches.
Step 3
Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until
softened. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add capsicum. Stir-fry for 2
minutes or until tender.

Step 4
Return lamb to wok. Add remaining soy sauce and shao hsing with oyster sauce, hoisin sauce, sugar
and sesame oil. Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice.