If funds permit, I prefer to buy meat from the butcher rather than the supermarket. Recently I was very fortunate to be able to try grass fed organic meat from Blackwood Valley Beef (this is not a sponsored post, I just loved the product so much I have to share) and boy was I pleasantly surprised.
Premium sirloin in hand, I decided to whip up a very impromptu Mongolian beef. It had to happen after my recent interest in Chinese cooking that was kicked off with this sesame chicken dish. I did a super quick browse online and threw in a handful of sauces and seasonings, and voila! Mongolian beef made with the most tender beef you have ever tasted. And so much healthier than the takeout version.
My husband and I have this ongoing joke whereby he won’t admit that I am a good cook. Now I am not saying I am a good cook per se (I hope I can at least sometimes wing it) however when I do produce a great dish he will give compliment without ever saying I am a ‘good cook’. And of course I try to encourage him to spill those words. I thought this dish might do it. I know he was thinking it if the words did not actually permeate the air.
The following day lunch request was quite simply “that dish we had yesterday,” which loosely translates to “you nailed it.” So off I went to the butcher, got my hands on some great quality lamb, and whipped this up. In these images the lamb is sliced much thicker than I like, usually my chief slicer (the husband) slices it paper thin. But in this instance the butcher sliced the meat therefore it’s a lot thicker than I’d usually have it.
I have discovered that in order to partake in Chinese cooking you need two key ingredients in your pantry – hoisin sauce, and Shaoxing cooking wine, otherwise known as rice wine.
Ingredients (serves 2-4):
600g good quality lamb, very thinly sliced (preferably lamb backstrap)
1 inch ginger, chopped
3 garlic cloves, chopped
2 tbsp Shaoxing wine
1 tbsp soy sauce
1 tbsp cornflour
½ tsp sesame oil
2 tbsp hoisin sauce
1 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp Shaoxing
½ tsp sesame oil
1 tbsp sugar
½ bunch spring onion, sliced
Vegetable oil for frying
Combine marinade ingredients into a bowl, add lamb and coat well. Place into fridge for 30 minutes.
In a separate bowl combine sauce ingredients. Combine well.
Heat 2 tbsp oil in a wok, add half of the lamb and fry until just cooked. Remove from wok and set aside. Add another 2 tbsp oil and fry remaining lamb. Once cooked, remove from wok and put aside.
Add garlic and ginger to wok, fry until aromatic. Add sauce and allow to thicken. Once thickened, add lamb back into wok and mix through sauce until lamb is well coated. Add spring onion and fry for 2 minutes. Remove from heat and serve with freshly steamed jasmine rice.
“Good cook” status…surely.