Crispy Mongolian Lamb Food

CRISPY STICKY MONGOLIAN BEEF

Steps:

• Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
• Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
• Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
• Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
• Discard the oil, leaving behind about 1 tablespoon in the wok.
• Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
• Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
• Add the beef and scallions, toss to coat and cook for a further 30 seconds.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

MONGOLIAN LAMB

Steps:

• Heat a wok and add half the oil, swirling it round to coat the pan.
• Stir-fry the lamb in 2 batches for 3 minutes each time.
• Remove all the lamb from the wok.
• Reheat the wok and add the other half of oil.
• Add the garlic and spring onion, and stir-fry for 2 minutes, then remove from the wok.
• Add the sauces and sherry to the wok, and bring to the boil.
• Reduce the heat and simmer for 3-4 minutes or until the sauce thickens a little.
• Return the meat and any juices to the wok, and the spring onion, and toss to coat with the sauce.
• Sprinkle with the sesame seeds and serve.

CRISPY MONGOLIAN LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

MONGOLIAN LAMB

Steps:

• Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
• Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
• Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
• Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
• Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
• Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
• Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
• Serve with rice!

CRISPY MONGOLIAN LAMB LETTUCE WRAPS

Steps:

• Place the lamb pieces into a non-metallic bowl. Add the marinade ingredients. Mix well, cover and leave to marinate in the fridge for at least 20 minutes.
• Remove the lamb from the marinade, dust with potato flour and then the ground tapioca granules.
• Heat a saucepan or wok over a medium heat, half fill with groundnut oil and heat to 180C/350F or until a piece of bread turns golden brown in 15 seconds (Caution: Hot oil can be dangerous. Do not leave unattended). Place the lamb strips onto a metal slotted spoon and gently lower into the oil and cook for 30 seconds or until the lamb turns golden-brown and crisp. Remove, drain on kitchen paper and set aside.
• For the stir-fry, mix together the orange juice, runny honey and light soy sauce.
• Heat a wok over high heat, add the groundnut oil and garlic and fry for a few seconds to release the aroma. Add the courgettes and peppers and cook stirring constantly for a few seconds. Then add the cashew nuts, and the orange soy honey mixture. Give it one final stir take it off the heat.
• To serve, remove the lettuce cups from the fridge, place onto a serving plate. Spoon the stir-fried vegetables into each parcel (holding back any liquid), top with the crispy Mongolian lamb pieces and dress with kumquat slices, edible flowers if using and coriander leaves.

P.F. CHANG'S MONGOLIAN BEEF (GLUTEN FREE)

Steps:

• Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
• Don't get the oil too hot.
• Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat.
• Slice the flank steak against the grain into 1/4" thick bite-size slices.
• Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
• Let the beef sit for about 10 minutes so that the cornstarch sticks.
• As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
• Heat the oil over medium heat until it's nice and hot, but not smoking.
• Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
• You don't need a thorough cooking here since the beef is going to go back on the heat later.
• Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
• Put the pan back over the heat, dump the meat back into it and simmer for one minute.
• Add the sauce, cook for one minute while stirring, then add all the green onions.
• Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
• Leave the excess sauce behind in the pan.