Mongolian Lamb

• 2 garlic cloves, sliced thin
• 1 tablespoon soy sauce
• 1 tablespoon chinese rice wine (or sake, dry sherry)
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 400 g lamb tenderloins, thinly sliced
• peanut oil (or any oil with a high flash point eg rice bran)
• 1 small onion, sliced chinese style
• 1/2 red capsicum
• 1 small carrot
• 1 broccoli stem, peeled
• 1 tablespoon ginger, julienned
• 1 tablespoon oyster sauce
• 2 teaspoons arrowroot (or cornflour, etc)
• 3/4 cup chicken stock
• sesame seeds (to garnish)

1. Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
2. Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
3. Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
4. Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
5. Serve and sprinkle with sesame seeds.

garlic, soy sauce, chinese rice wine, sesame oil, sugar, lamb tenderloins, peanut oil, onion, carrot, broccoli stem, ginger, oyster sauce, arrowroot, chicken stock, sesame seeds

Taken from www.food.com/recipe/mongolian-lamb-448610 (may not work)