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hOme.beardedDonkey - Mongolian Lamb (or Beef) - Restaurant Style!
Mongolian Lamb (or Beef) - Restaurant Style! 
Ok I found a recipe in this big cook book we got published bt the Woman's Weekly or Woman's Day magazine or something, the book is call "Cook".

I had to make dinner on Friday night and after an argument with Chicken that she doesn't eat any vegetables because she objected to me making Pea and Ham Soup (because apparently peas are the only thing she doesn't eat - WHATEVER CHICKEN) I found a recipe for Mongolian Lamb. We had beef so I used that instead, but the recipe is very easy and, to me, is pretty much what the Chinese restaurants make.

Meat Marinade
750 grams of lamb (or beef), cut into strips
30mL of soy sauce
40mL of sweet sherry
3 cloves of garlic, crushed or chopped finely
1 tbsp of cornflour
30mL of soy sauce
40mL of sweet sherry
1 tbsp brown sugar
1 tbsp seasame oil
Additional Vegetables
8 spring onions, chopped finely
Your favourite stir fry vegetables - The recipe doesn't call for this but I added this to increase the volume of the dish and add colour, flavour and something healthy. I originally used bok choy, red capsicum and snow peas.
2 tbsp vegetable oil

TIP: Prepare all the ingredients in advance. This simplifies the cooking process for you so less can go wrong.
Slice up your meat into strips and place in a large bowl.
Combine the ingredients of the marinade (sherry, soy sauce, garlic, cornflour) in a cup.

Combine the ingredients of the sauce (sherry, soy sauce, brown sugar, seasame oil) in a cup.
Keep a fork handy (you will use this later).
Chop up your stir fry vegetables. Larger size pieces are better to help hold crispiness in the vegetables. If you use bok choy (or similar leaf) I like to seperate the green (leaf) from the white (stalk) as the leaf will go soggy very quickly.
TIP: If you are serving with rice, start cooking the rice before you cook the dish. Your stir fry vegetables will go soggy if you don't time it right.
Prepare and cook your rice beforehand!

1. Add the meat marinade to the meat and mix so it coats the meat. As you slowly tip the marinade into the meat, mix it rapidly with the fork you kept handy. This ensures the cornflour is mixed through the sauce properly. (Keep that fork handy)

2. Fry the meat in the vegetable oil over a medium heat until brown.

3. Add the sauce and simmer until thickened. Again, mix the sauce rapidly as you slowly tip it in the pan to ensure the brown sugar doesn't collect on the bottom of the cup. (You can wash the fork now)
4. Ensure your rice is ready. If not, place the pan on the lowest heat setting and wait for rice to be ready.
5. Stir fry your vegetables in the pan. I find it better to err on the side of under cooking your vegetables so they remain crispy. Stir frying should take no more than a couple of minutes.
6. Serve immediately, sprinkle chopped spring onions over the top.

PS: I had images of the dish but the file manager on my phone decided to move them when uploading them (as opposed to copying them) and 2 of them failed to upload correctly. So I lost the 2 photos. :(

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