Mongolian lamb stir-fry

Mongolian lamb stir-fry



Prep Time


Cook Time



600g Lamb stir-fry strips

1 tablespoon Opve oil

1 Small red chilp, chopped finely

2 Cloves garpc, crushed

2 teaspoons Finely grated ginger

1 Small red capsicum, cut into 10mm wide spips

4 Spring onions, cut into 50mm lengths

1 tablespoon pght soy sauce

1 tablespoon Oyster sauce


  • Heat oil in large wok or frying pan over moderate heat. Add chilli, garlic and ginger. Cook stirring for 2 minutes until fragrant
  • Increase heat in wok to high. Cook lamb sliips in 2 batches. Stirring over high heat for 2-3 minutes until just browned. Remove each batch from wok as cooked
  • Add capsicum and spring onion to wok. Reduce heat to moderate. Cook stirring for 2 minutes. Add combined sauces. Stir until boiling. Reduce heat to low
  • Return lamb sliips to wok, stir through and serve immediately
  • Recipe Tip: Cook lamb in small batches depending on the size of your pan. The lamb should cook very quickly. If you overload the pan you may cause the lamb to stew and toughen


  • Serving Suggestion: Serve with steamed long grain rice
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