Thursday, 24 July 2008

Mongolian Lamb stir fry

Serves: 4

2 x 225g lamb back straps (sirloin), cut into strips
1 bunch green onions (shallots), cut into 4cm lengths
1 tablespoon dark soy sauce
2 teaspoons chilli garlic sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
2 teaspoons sesame oil
50g baby spinach, steamed rice, to serve

Heat a lightly oiled wok on high. Stir-fry lamb in two batches for 2-3 minutes, until browned. Remove from wok. Stir-fry green onion for 2 minutes, until tender. Stir in soy sauce, chilli garlic sauce, vinegar and brown sugar and bring to boil. Return lamb to wok with sesame oil and toss to coat. Stir through baby spinach and serve with steamed rice.
Recipe and photo from
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