Tin eats

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Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder.  Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style Mongolian Lamb Recipe, Mongolian Recipes, Lamb Backstrap, Lamb Marinade, Lamb Sauce, Lamb Steaks, Chinese Stir Fry, Chinese Cooking Wine, Mongolian Lamb

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

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