Mongolian Lamb!

A delicious home recipe passed down to me by my beautiful sister. An easy yet delicious dish.

Lamb Marinade:

• 1 Kg Lamb back strap (cut into thin slices)
• 1 egg 
• 1 Tbsp bi-carb soda 
• 1Tbsp sugar
• Oil (vegetable, olive oil)

Vegetables:

• 1 large onion sliced
• 3 cloves garlic crushed
• 1/2 Leek thinly sliced
• 4 carrots chopped
• Handful mushrooms -sliced 
• 1 Red capsicum -sliced 
• 1 yellow capsicum -sliced
• Handful snowpeas 

Sauce:

• 2-3 sachets of ‘Lee Kum Kee’ Mongolian lamb sachet.

1. In a bowl whisk the egg followed by adding the rest of the marinade ingredients. 
2. Place sliced lamb into the bowl and coat with the marinade. 
3. Cover the bowl and marinate for ATLEAST 30mins prior to cooking. (Lamb back strap is extremely tender so doesn’t need very little to marinate)
4. Prep all your veggies. 
5. In a skillet heat a little oil and seat lamb till slightly brown then set aside. Follow by sautéing the onion, leek & garlic- once done pour over the lamb.
6. Add a little oil and start ‘flash frying’ veggies starting with the hardest to softest vegetable. Flash frying is cooking for a few minutes but not too much allowing the vegetables to have a little crunch.
7. Once all vegetables are done add the meat & onion mix and stir for a few minutes.
8. Stir through the sauce sachets and stir. Allow to simmer & serve with either noodles or rice. 

NOTE: the lamb marinade can also be used to tenderize beef.

Enjoy!