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.