Ingredients
Mongolian lamb
- 2 cloves garlic
- 10 gram ginger, (big thumb), peeled OR 1/2 tspn ground
- 1 red chilli, OPTION
- 450-500 grams grams lamb fillet, sliced
- 30 gram vegetable oil, e.g. canola, rice bran
- 3-4 stalk spring onion, cut into 1 inch pieces
- 30 gram red wine
- 20 gram soy sauce
- 2 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- chilli sauce, optional
- 1 carrot, sliced (I use a potato peeler for effect and then slice)
- 1 red capsicum, Finely sliced Julienne style
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add garlic, fresh ginger if using and optional chilli to TM bowl. Chop 4secs/ speed 7. Scrape down sides of bowl.
2. Add butterfly attachment. I do this as I find that the meat does not 'catch' on the blades as much and makes a better looking dish. Add 30g of oil.
3. Add beef to TM bowl and saute 8mins/ varoma/
"Gentle stir setting" / 
"Counter-clockwise operation" . Take OUT butterfly.4. Add spring onions, seasame oil, sliced carrot and capsicum, ground ginger, and all other sauces (including chilli sauce if using) and cook a further 5mins/ varoma/
"Gentle stir setting" / "Counter-clockwise operation" . Check and cook for a further 3-5mins if necessary5. Serve with steamed rice or noodles
Tip
This recipe and others is available at //hermiethethermie.blogspot.com.au/2013/10/mongolian-lamb-in-hermie.html
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Had this tonight. Very well received.
Thanks this is very nice. I added extra soy and oyster and broccoli with the capsicum and thickened with some cornflour.v
very yummy i added arrowroot flour to thicken the sauce
Made this last night unfortunately at Ely my thermie shredded the meat, so instead I made pies and they were divine, this will be a regular meal in my house
Thankyou
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