A less famous but quite yummy and authentic Mongolian Lamb.
This should be one of the most famous lamb dishes inside China. However Mongolian beef is much famous outside China. We do not eat lamb too much expect in cold winter days. Lamb meat is believed to be able to help us fight against coldness. So after the Winter Solstice, fresh lamb meat is available on the market and it is a tradition to prepare some for the family. I have made the recipe around 2 months ago but forgot to make it live on the blog.
In Chinese cooking, lamb is commonly used in hot pot and stews while relatively less frequently in stir fry recipes. However this one is popular due to the tender taste of lamb, strong flavor of leek and simplicity of cooking.Key skill for this recipe is to use really high fire during the stir-frying process.
Remove the fat layer of the lamb leg meat and then cut into thin slices.
Marinate with half of the leek slices, ginger, salt, ground pepper powder, sugar, oyster sauce and soy sauce.
- 1 lamb boneless leg, around 350g
- 2 leeks/scallion (remove the green part)
- 1-inch root ginger, minced
- ¼ teaspoon salt
- pinch of freshly grounded black pepper
- ¼ teaspoon sugar
- 1 tablespoon oyster sauce
- 1 garlic clove, minced
- ½ tablespoon light soy sauce
- 2 tablespoons cooking oil
- white sesame seeds for garnishing
- Remove the fat layer of the lamb and cut into thin slices. And then cut the leeks into small sections too.
- In a large bowl, mix half of minced ginger and half of the leek sections with lamb slices. Season with salt, sugar, oyster sauce and light soy sauce. Give a big mix and set aside for 15 minutes. Transfer beef and leek out and drain. And keep the sauce for later use.
- Heat up oil in wok, and fry the left ginger and minced garlic until aroma. And then fry the beef and leek until there is no more pink color in lamb (over high fire and control the time). Add the marinade sauce and the left leek slices. Combine everything well.
- Transfer out and sprinkle toasted sesame seeds before serving.