lkg lamb strips

1 teaspoon five-spice powder

2 teaspoons sugar

3 cloves garlic, crushed 1 egg, beaten

1 tablespoon cornflour l1/2 tablespoons rice wine vinegar 1/3 cup (80ml) soy sauce

1 tablespoon black bean sauce 1/4 cup (60ml) peanut oil

3 medium (450g) onions, sliced thinly 1/3 cup (80ml) beef stock 1/4 teaspoon sesame oil

2 green onions, sliced finely

Combine Lamb in Large bowL with the five-spice, sugar, garlic and egg. Blend cornflour with vinegar and half the sauces; stir into lamb mixture. Cover; refrigerate 1 hour. [Can be made ahead to this stage. Cover; refrigerate overnight.]

Drain lamb over small bowl; reserve the marinade. Heat half the peanut oil in wok or large pan; stir-fry lamb, in batches, until browned and almost cooked through. Heat remaining peanut oil in wok; stir-fry onions until soft. Return lamb to wok with the reserved marinade, remaining sauces, stock and sesame oil; cook, stirring, until mixture boils and thickens. Serve sprinkled with green onion.


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