Lamb-Tastic Mongolian Magic!

Quick, rich, and flavour-packed – a weeknight winner with Angliss Meats Lamb Strips.

Ingredients:

• 500g Lamb Strips
• 1 tbsp vegetable oil
• 3 spring onions, sliced into 5cm pieces
• 2 cloves garlic, crushed
• 2 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• cup beef stock
• 1 tsp cornflour (mixed with 2 tbsp water

Method:

1. Add the Angliss Meats Lamb Strips in a single layer. Cook for 1–2 minutes per side until browned but not fully cooked through. Remove and set aside.
   
   
2. Reduce the heat slightly, then add garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn.
   
   
3. Pour in the soy sauce, oyster sauce, brown sugar, and beef stock. Stir well and bring to a gentle simmer for 2–3 minutes so the flavours combine.
   
   
4. Add the cornflour mixture, stirring constantly until the sauce thickens and turns dark, glossy, and rich.
   
   
5. Return the lamb strips to the pan. Toss through the sauce for 1–2 minutes until heated through and coated evenly.
   
   
6. Add the spring onions in the final minute of cooking so they stay bright and slightly crisp.
   
   
7. Serve immediately with steamed rice or noodles, spooning extra sauce over the top.

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