Sizzling Mongolian lamb

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Sizzling Mongolian lamb is a quick hot-plate stir-fry with tender lamb in a glossy savoury sauce. It is rich without being heavy, and the combination of hoisin, oyster sauce and ginger makes it especially good for serving with simple rice.

Serves: 4 people

Preparation time: 180 min

Ingredients

• Boneless lamb leg – 500 g, thinly sliced
• Capsicum – 1
• Onion – 1/2
• Ginger – 1 tbsp, sliced
• Garlic – 2 cloves
• Oyster sauce – 1 tbsp
• Hoisin sauce – 1 tbsp
• Soy sauce – 1 tsp
• Shaoxing wine – 1 tbsp
• Sesame oil – 1 tsp
• Cornflour – 1 tsp
• Sugar – 1/2 tsp
• Rice – 3 cups, cooked
• Oil – as needed
• Salt – to taste

Method

step 1
Marinate the lamb with cornflour, Shaoxing wine, a little soy sauce and sesame oil. This light velvet-style marinade helps the meat stay tender even when it cooks fast over strong heat.
step 2
Stir-fry the lamb in hot oil in small batches so it sears instead of steaming. Remove it once just cooked and keep it aside.
step 3
Cook the capsicum, onion, ginger and garlic briefly, then add oyster sauce, hoisin, sugar and a splash of water. Return the lamb to the pan and toss until everything is glossy and lightly coated.
step 4
Spread hot rice on a preheated platter and spoon the lamb over the top. Bring it to the table while still sizzling so the aroma of ginger and sauce rises straight away.
step 5
Serve immediately. Dishes like this show how a short, hot stir-fry can keep lamb tender and full of flavour instead of heavy.