Mongolian Lamb

Step 1

Thinly slice lamb. Combine lamb, Shaoxing wine, salt and bicarb in a bowl and set aside.TIP: Bicarb will soften the lamb and give it a velvety texture.

Step 2

Make a sauce by mixing 1 tablespoon cornflour, soy sauce, dark soy sauce, hoisin sauce, Chinese five spice powder (opt. - you can skip five spice if it will make it too spicy for your child), beef stock and sesame oil.

Step 3

Peel and finely chop garlic. Finely grate ginger. Peel and slice brown onion into wedges. Trim and slice green onions into 2 cm pieces, all the way up to the ends. Reserve a few green sections of green onions and finely slice for garnish. Trim green beans and slice into 4 cm pieces.

Step 4

Place a large frying pan or wok on high heat. While you are waiting for it to heat up, sprinkle 1 teaspoon cornflour over the lamb and mix through.

Step 5

Add vegetable oil to the pan and once hot, add garlic, ginger and brown onion. Cook for a minute or until fragrant.

Step 6

Add lamb to the hot pan and cook for 3 minutes, or until starting to colour, stirring occasionally. Meanwhile, microwave your rice so it is ready. You can also microwave your child’s portion of green beans now too, if you think your child would prefer them plain.

Step 7

Mix sauce and then add to the pan, stirring. The sauce should thicken up quickly over the heat.

Step 8

Add green onions (except for garnish) and green beans to the pan and cook for a couple of minutes more.

Step 9

Serve sticky lamb on a bed of rice and sprinkle over reserved thinly sliced green onions.For kids you can serve their rice, lamb and green beans separately (if you reserved them earlier).