Mongolian lamb! The 1980’s local ‘Aussie Chinese’ restaurant favourite. Here is a recipe that doesn’t come straight from the bottle and is super tasty and one that will hopefully become a staple item on your family dinner menu.

Ingredients

• 500g lamb – thin slices

Marinade

• ½ tsp baking soda
• 1 tsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp Chinese cooking wine

Sauce

• 3 tsp cornflour
• 2 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 ½ tsp chilli flakes (plus or minus for flavour)
• 3 tbsp hoisin sauce

Stir Fry

• 2 tbsp vegetable oil
• 1 large onion – cut into slices
• 2 cloves garlic – finely chopped
• 4 green onions

Method

1. 1. Combine marinade ingredients with lamb. Leave for 2hrs or up to 24hrs. The cheaper the lamb cut the longer the marinade to help tenderise the lamb
   2. Mix sauce ingredients and set aside
   3. Heat oil in wok and fry off onion til it starts to brown. Add garlic and stir for 30seconds.
   4. Add lamb, cook for about 3min or till lamb starts to brown. Add sauce mix, stir and simmer till sauce thickens
   5. Serve with rice.

Enjoy!

Cooking with Cameron

The Fathering Channel