Mongolian Lamb

By: Jenny Keeley

350gm lamb meat
trimmed)▢ 1/2 tsp baking soda (bicarb soda) (tenderiser, Note 2)▢ 1 tsp cornflour / cornstarch▢ 1 tbsp light soy sauce (or all purpose, Note 3)▢ 1 tbsp Chinese cooking wine (Note 4 subs)SAUCE:▢ 3 tsp cornflour / cornstarch▢ 2 tsp dark soy sauce (Note 3)▢ 1 tsp light soy sauce (or all purpose, Note 3)▢ 1 1/2 tsp Sambal Oelak or other chilli paste (or omit for no spice)▢ 3 tbsp hoisin sauce (I used Lee Kum Kee brand)▢ 2 tbsp Chinese cooking wine (Note 4 subs)▢ 1/4 tsp Chinese five spice powder (Note 5)▢ 3/4 cup water▢ 1 tsp sesame oil , toasted (Note 6)STIR FRY: 2 tbsp vegetable oil (or canola or peanut) 1 large onion , cut into large 2.5cm / 1" squares 2 cloves garlic , finely chopped

Fry onion, and garlic until lightly browned
Make sauce with cornstarch, light soy, dark soy, hosien, Chinese’s cooking wine, 5 spice, water and sesame oil in bowl
Add beef to pan and cook until browned, add sauce and cook for 1 minute. Serve with rice