Mongolian-style Lamb

Serves 4

Ingredients
2 tablespoons vegetable oil
500g lamb fillets, cut into paper-thin slices
2 onions, cut into 8 wedges
4 spring onions, chopped
3 cloves garlic, crushed
2 small fresh red chillies, seeded and chopped
1 tablespoon chopped fresh coriander

Mongolian Sauce
2 1/2 teaspoons cornflour
1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
1/2 cup/125mL chicken stock - purchased or homemade

Method

1 To make sauce, place cornflour in a small bowl. Stir in soy and oyster sauces and stock.

2 Heat oil in a wok over a medium heat. Add lamb. Stir-fry for 3-4 minutes or until it just changes colour. Remove lamb from wok.

3 Add onions to wok. Stir-fry for 2-3 minutes. Add spring onions, garlic and chillies. Stir-fry for 2 minutes.

4 Return lamb to wok. Add sauce. Cook, stirring, for 2-3 minutes or until mixture thickens slightly. Sprinkle with coriander.