Tip: Tossing the lamb in bicarb helps break down the meat and make it tender.
2 tsp bicarbonate of soda
500g lamb leg steak, thinly sliced
2 Tbsp corn flour
3 Tbsp extra virgin olive oil light in flavour
2 green capsicum, thinly sliced
200g brown mushrooms, thinly sliced
6 green shallots, trimmed, cut into 3cm lengths
2 Tbsp Shaoxing wine (Chinese rice wine)
Steamed rice, to serve
Micro herbs, to garnish
3 Tbsp hoisin sauce
2 Tbsp kecap manis (sweet soy sauce)
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp fish sauce
2 tsp corn flour
1 tsp water
Mix bicarb and 2 teaspoons of water in a large bowl. Add lamb and toss to coat. Set aside for 10 minutes.
Meanwhile mix all Mongolian sauce ingredients in a jug and set aside.
Rinse lamb well under cold water (see Cook’s tips, above left), pat dry and put in a clean large bowl. Sprinkle with cornflour and toss to coat.
Heat a wok over a high heat. Add 1 tablespoon of the oil. Stir-fry half the lamb until browned and just cooked. Set aside. Repeat with 1 tablespoon of remaining oil and lamb. Set aside.
Heat remaining oil in wok. Add vegies and wine. Stir-fry for 2 minutes or until just tender. Return lamb, pour in sauce and stir-fry for 2 minutes. Serve over rice, garnished with micro herbs.