Mongolian lamb

Ingredients

• ⅓ cup (80 ml) vegetable oil
• 340 g lamb backstrap, cut into 1 cm slices
• ½ medium onion, thinly sliced
• ½ leek, white part only, thinly sliced
• 2 garlic cloves, finely chopped

For the sauce 

• 2 tbsp hoisin sauce
• 2 tbsp plum sauce
• 2 tbsp barbecue sauce
• 2 tbsp ground bean sauce
• 2 tbsp chilli bean sauce

Serves 4 as part of a shared meal.

Instructions

1. In a medium bowl, combine the ingredients for the sauce and set aside.

2. Heat half the oil in a large frying pan or wok, then add the lamb and stir-fry until browned. Remove to a plate.

3. Return the pan to the heat with 1 tbsp oil. Add the onion and leek and stir-fry for 2-3 minutes, or until softened. Remove to the plate with the lamb.

4. Return the pan to the heat with the remaining oil, then add the garlic. Cook, stirring for 30 seconds, or until just fragrant, then pour in the prepared sauce. Once hot, stir through the lamb and onion mixture and toss well to coat in the sauce. Serve.

Note

Chopsticks or Fork? will be published by Hardie Grant Books in May 2024.

Photography by Jiwon Kim.

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