Mongolian Lamb

Difficulty | Serves 4 | Book 3

Mongolian Lamb
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600g lean lamb leg steaks
1 teaspoon crushed ginger (in jar)
1 teaspoon crushed garlic (in jar)
cooking spray
1 cup onion sliced
1 cup capsicum sliced
2 tablespoons cornflour
1 cup water
1½ tablespoon hoi sin sauce
1½ tablespoons soy sauce 43% less salt
1 tablespoon oyster sauce
1 teaspoon white sugar
2 teaspoons salt-reduced beef stock powder
2 teaspoons sesame seeds toasted

Per serve
FatTotal10.0g
Saturated3.2g
Fibre1.6g
Protein34.4g
CarbsTotal10.6g
Sugar6.1g
Sodium642mg
Kilojoules1133(cals 271)
GI RatingToo low in carbs to score a GI rating

Method

  1. Cut lamb into strips then sauté lamb, ginger and garlic in a non-stick frypan or wok that has been generously coated with cooking spray until meat is nearly cooked.
  2. Add onion and capsicum and cook a further 2 minutes.
  3. Combine cornflour with water and add to pan with all other remaining ingredients except sesame seeds. Bring to boil.
  4. Sprinkle sesame seeds equally over each serve.

NOTE: Serve with Basmati rice or for a lower carb count use glass noodles. Not included in nutritional information.

NOTE: An adapted version of this recipe is also in More Cooking for 1 or 2 people

Suitable to be frozen.

Scroll down to watch me make this recipe

 

Dietitian's tip

This dish is lower in sodium (salt) and fat than traditional Mongolian Lamb. Serve with Basmati rice or low GI noodles.

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