Dad's Mongolian Lamb

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the lamb on a 45 degree angle into thin bite size slices.

Step 2

Soak in cold water for an hour, changing water several times.

Step 3

Rinse until water runs clear, then drain well and squeeze out excess water.

Step 4

Add sugar, sweet chilli, soy sauce, eggs, bicarb soda (for tenderizing), and corn flour. Mix well, then add 1 tbsp of the peanut oil, and mix again. Leave to marinade for at least 2 hours.

Step 5

Heat 2 tbsp peanut oil in the wok. Stir-fry the lamb on a very high heat until the colour changes. Remove lamb from wok.

Step 6

Heat remaining 1 tbsp oil over low heat, add garlic and shallots and cook gently until they start to colour.

Step 7

Add the five spice powder, hoi sin sauce and bean sauce, return lamb to wok, and toss over high heat.

Step 8

Add sherry, mix and serve.