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Mongolian Lamb: Submitted by: Pam Magz | Date Added: 30 Jan 2011
Listed in: Lamb Ingredients

1/4 cup oil
500g lamb fillets (or chicken thigh fillets), thinly sliced
2 onions, cut in wedges
2 cloves garlic, crushed
1/2 red capsicum, cut in strips
1 tsp grated fresh ginger
1 tbsp chili sauce
2 tbsp water
1 tbsp Hoisin sauce
Pinch chinese five spice powder
Marinade:
2 tbsp soy sauce
2 tsp sugar
2 tsp cornflour (cornstarch)
1 egg
1/2 tsp bicarbonate of soda

Cooking Instructions

Combine the ingredients for the marinade in a bowl.
Add the thinly sliced lamb fillets.
Mix to coat the meat and allow to stand for 30 minutes.
Heat 1 tablespoon oil in a wok, stir fry onion and garlic for 1 minute or until golden brown.
Remove from the wok.
Add the remaining oil to the wok.
Add lamb and toss until browned all over.
Add the remaining ingredients and onions to the wok and toss to combine.
Heat through 2 to 3 minutes.
Serve with jasmine rice.
Serves 4.

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