Serves 4
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This Mongolian lamb dish is created with succulent and thin lamb slices, coming together with distinctive peanut oil, grated ginger and oyster sauce. Sizzle with a bunch of broccolini and serve with a bowl of warm rice, and you’ll have yourself a restaurant-ready stir-fry meal ready in a jiffy.


  • 2 tbsps peanut oil
  • 500 g lamb backtstrap, trimmed, thinly sliced
  • 1 onion, thinly sliced
  • 2 tsps finely grated ginger
  • 1 bunch broccolini, chopped
  • ¼ cup oyster sauce
  • 2 tbsps soy sauce
  • 2 tbsps dry sherry
  • 2 tsps brown sugar
  • Steamed rice, to serve

In a wok or large frying pan, heat half the oil on high. Stir-fry lamb, in 2 batches, 2-3 mins each until browned. Remove from wok. Cover to keep warm.


In wok, heat remaining oil on high. Stir-fry onion and ginger 2-3 mins, until softened. Add broccolini, stir-fry 1-2 mins until just tender.


In a jug, combine oyster sauce, soy sauce, sherry and sugar. Return lamb to wok with the sauce mixture. Stir-fry for 1-2 mins until heated through. Serve with rice.

TIP You can use sliced beef rump or topside if lamb is unavailable.

Photo: bauersyndication.com.au

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