Mongolian lamb


  • 500g lamb fillet, sliced thinly
  • 2 onions, cut into eighths
  • 4 spring onions, sliced
  • 1/2 capsicum, sliced
  • 4 cloves garlic, crushed
  • 1 long red chilli, seeds removed, chopped
  • 2 tbs chopped coriander


  • 2 1/2 tsp cornflour
  • 1/2 cup chicken stock
  • 4 tbs soy sauce
  • 1 tbs oyster sauce
  • 1 tbs sherry


  1. Stir sauce ingredients together in a bowl.
  2. Heat oil in a wok until hot and stir fry onion and capsicum until almost tender, add garlic and chilli and stir fry for another couple of minutes. Remove.
  3. Add lamb to pan and cook quick for a couple of minutes. Return the vegetables to the pan along with the sauce and cook for a couple of minutes until sauce heats and thickens. Stir through coriander and serve with steamed rice.

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