Cordero Mongol

Ingredientes

• 1 pound lamb (cut in strips (tender cut like loin, leg, chop))
• 1/2 onion (sliced)
• 1/2 cup green onions (cut in 1" pieces)
• 3 garlic cloves (minced)
• 1 teaspoon grated fresh ginger
• 1/4 cup cornstarch
• 1/4 cup cooking oil
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon baking soda
• 1 tablespoon Shaoxing wine
• 3 tablespoons oyster sauce
• 1/8 teaspoon white pepper
• 1 tablespoon sambal
• 2 teaspoon Shaoxing wine
• 2 teaspoon soy sauce
• 1/2 teaspoon Chinese five spice
• 2 teaspoons brown sugar

Preparación

1. 1

   Mix the marinade ingredients together and add the lamb. Marinate for 1 hour (minimum) and up to 3 hours if using a tougher cut of meat.

2. 2

   Add the cornstarch and mix to coat all the pieces of lamb.

3. 3

   Heat half the oil in a wok or large cast iron skillet/Dutch oven over medium high heat.

4. 4

   Add the lamb (in 2 separate batches) and brown on both sides, about 2-3 minutes per side. Remove and set aside. Do the same with the second batch, then turn off the heat.

5. 5

   Combine all the sauce ingredients in a bowl and mix well.

6. 6

   Add the remaining oil and heat over medium heat.

7. 7

   Add the onions, garlic, ginger and green onions and stir fry 2-3 minutes until they start to soften and turn brown.

8. 8

   Add the lamb back in and toss to mix together.

9. 9

   Add the sauce and toss to ensure the lamb is fully coated.

10. 10

    Remove from heat and serve with steamed white rice and garnish with extra green onions and sesame seeds.