MONGOLIAN LAMB
A recipe I found on other site which I enjoyed, but I found it too salty for my taste even over rice. It originally contained a teaspoon of salt in the marinade which I've since removed, the soy contains plenty of salt especially given that the sauce is fairly salty as well. Note some soaking time and a few hours of marination time is required which is not included in the preparation time.
Provided by Peter J
Categories Lamb/Sheep
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Partially freeze lamb so it's easier to cut and then slice paper thin.
- Soak lamb in cold water for 30 minutes.
- Rinse well under cold running water, drain and squeeze out excess moisture.
- Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
- Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
- Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
- Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
- Stir fry garlic for 5 seconds.
- Add lamb and stir fry over high heat tossing constantly until brown.
- Add all sauce ingredients except the wine and toss a couple of times.
- Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.
Nutrition Facts : Calories 468.6, Fat 34.8, SaturatedFat 11.2, Cholesterol 118.1, Sodium 828.9, Carbohydrate 11.1, Fiber 1.3, Sugar 5.7, Protein 27.3
MONGOLIAN LAMB MARINADE
Make and share this Mongolian Lamb Marinade recipe from Food.com.
Provided by The Normans
Categories < 30 Mins
Time 20m
Yield 1 marinade mix
Number Of Ingredients 6
Steps:
- Mix together and marinate your lamb overnight. Cook your lamb as usual.
Nutrition Facts : Calories 466.1, Fat 28.5, SaturatedFat 3.9, Sodium 2085.6, Carbohydrate 52.8, Fiber 2.5, Sugar 34.9, Protein 5.2
MONGOLIAN LAMB IN SLOW COOKER
Make and share this Mongolian Lamb in Slow Cooker recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 6h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make marinade:.
- In bowl combine soy sauce,sugar,egg,cornflour,soda bicarbonate and garlic.Add meat and leave in fridge ....2 hours or over night.
- )Make sauce:.
- In bowl mix 2 tablespoons of water,add chilli sauce,hoisin sauce,chinese five spice and ginger.
- In pan heat oil and fry onions,add meat and brown.Transfer meat into slow-cooker,pour the sauce,leek and cook until meat is soft.(3 - 4 hours on high ).
- Taste and see,if anything need to be added.Serve with rice.
Nutrition Facts : Calories 286.7, Fat 16.3, SaturatedFat 6.6, Cholesterol 112.7, Sodium 597.9, Carbohydrate 9.6, Fiber 1.2, Sugar 4.5, Protein 24.2
MONGOLIAN RACK OF LAMB
Make and share this Mongolian Rack of Lamb recipe from Food.com.
Provided by Millereg
Categories Lamb/Sheep
Time 10h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients above as marinade.
- Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.
- Rub marinade onto the racks and soak overnight.
- Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.
- Turn racks over and broil for 2 to 3 more minutes.
- Mix the leftover marinade with corn syrup or honey and apply as glaze.
- Blast in high heat for 1 to 2 minutes.
Nutrition Facts : Calories 1777, Fat 148.9, SaturatedFat 73.4, Cholesterol 367.4, Sodium 234.8, Carbohydrate 9.5, Fiber 0.4, Sugar 4.8, Protein 68.2
MONGOLIAN LAMB
This is a basic Mongolian lamb recipe. Original recipe had cucumber slices as garnish also. Any nice cut of lamb works well, you may want to bi carb any tougher cuts to soften before marinating. For a beef version swap chicken stock for beef and i add black fungi, which seems to work well with steak. This recipe could be simplified by using a frozen Asian stir fry veg mix and jarred garlic and ginger, though the flavour will not be as good particularly the ginger. Please remember a recipe is just a guideline
Provided by scrumble666
Categories Lamb/Sheep
Time 2h45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
- Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
- Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
- Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
- Serve and sprinkle with sesame seeds.
Nutrition Facts : Calories 104.2, Fat 4, SaturatedFat 0.7, Cholesterol 1.8, Sodium 599.1, Carbohydrate 13.2, Fiber 1.7, Sugar 5.1, Protein 3.1
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