Mongolian Lamb Stir-Fry

• 1 tablespoon oil
• 1 pound lamb loin cut into strips
• 3 onions sliced
• 1 green pepper seeded, chopped
• 2 cloves garlic minced
• 2 teaspoons chili chopped
• 1 teaspoon fresh ginger grated
• 1/2 cup chicken stock
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons cornstarch
• noodles cooked, to serve

1. Heat oil in a wok or large frying pan over high heat. Working in batches, stir-fry lamb for 2-3 mins, until brown on all sides. Set aside. Add onion, pepper, garlic, chili and ginger. Stir-fry for 2 mins. Return lamb to pan. Whisk together chicken stock, soy sauce, oyster sauce and cornstarch then add to wok. Bring to a boil, reduce heat and simmer for 3 mins, until sauce has thickened slightly. Serve with noodles.

oil, lamb loin, onions, green pepper, garlic, chili chopped, ginger, chicken stock, soy sauce, oyster sauce, cornstarch, noodles

Taken from www.yummly.com/recipe/Mongolian-Lamb-Stir-Fry-1404945 (may not work)