Step 1

Trim the meat of any excess fat and sinew and slice it across the grain into thin slices.

Step 2

Combine the garlic, ginger, baking soda, cornflour, light soy sauce and Chinese rice wine in a bowl.

Step 3

Add the meat and stir to coat.

Step 4

Cover and refrigerate for 1 hour, or preferably  leave it overnight to marinate.

Step 5

Once the lamb has finished marinating and you would like to cook it, make the sauce.

Step 6

Combine the cornflour and soy sauce first to form a paste.

Step 7

Add the rest of the ingredients and stir vigorously until a smooth sauce has formed. Set aside.

Step 8

Heat the oil in a Green Pan wok or heavy-based frying pan.

Step 9

Add the onions and spring onions and stir fry over medium heat for 5 minutes or until softened and golden brown.

Step 10

Turn up the heat and tip in the lamb. Stir vigorously.

Step 11

Once the lamb has lightly browned, pour in the Mongolian Sauce, stir, then let it sizzle away for about 3 minutes or until the meat is cooked and the sauce has thickened.

Step 12

Serve immediately with white rice or on a bed of egg noodles. Enjoy!