Skip to the beginning of the images gallery

Mongolian lamb

Name: Mongolian lamb
Cook time: 15 min
Yield: 2
Cuisine: Hothot, Mongolia

with stir-fried vegetable rice and sesame ginger mayo

Ready in around 15 mins

RECIPE FACT:

Even though the name implies this dish's country of origin, many believe it's a Chinese recipe. However it still uses traditional Mongolian ingredients and their way of cooking.

Nutritional Info:

Energy: 2899kj (693Kcal)
Protein: 39g
Carbohydrate: 70g
Fat: 30g
Contains: Soy, Sesame, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Finely slice the spring onion on the diagonal. Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Roughly chop the coriander including stalks and set aside.
2. TO COOK THE STIR-FRIED VEGETABLE:

Open the steamed rice and break up any large clumps by gently squeezing on the bag. Place a non-stick frying pan, or a wok over a medium-high heat with a drizzle of oil. Once hot, add the bok choy and cook for 1-2 mins until soft. Add the rice, spring onions, carrots and stir-fry for 2-3 mins. Season with salt and pepper and keep warm until serving.
3. TO COOK THE MONGOLIAN LAMB:

Wipe out the pan or wok and place back over a high heat with a drizzle of oil. Once hot add the soy lamb strips, season with salt and pepper and stir fry for 30-60 secs - do not cook any longer as this will make the lamb tough. Remove from the pan and cover to keep warm. Pour the Mongolian sauce into the pan and cook for 30-60 secs to heat through.
TO SERVE:

Place the stir-fried vegetable rice into a bowl. Top with the lambstrips and pour over the Mongolian sauce. Finish with a drizzle of sesame ginger mayo, a sprinkle of sesame seeds and crispy shallots and chopped coriander.