Low-carb Mongolian lamb with kelp noodles
This version of Mongolian lamb is served with kelp noodles and Chinese broccoli instead of rice.
Ingredients
- 2 garlic cloves crushed
- 2 tsp grated ginger
- 1/4 cup Chinese cooking wine
- 1/4 cup tamari
- 2 tbsp homemade hoisin sauce
- 1 tsp sesame oil
- 2 tbsp almond or ABC butter
- 4 tbsp tamari
- 1 kg boned lamb leg trimmed
Hoisin sauce (adapted from this recipe)
- 4 tbsp tamari
- 2 tbsp almond or ABC butter
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 garlic clove finely minced
- 2 tsp sesame oil
- 1/8 tsp black pepper
Noodles & veggies
- 2 packs kelp noodles
- 1 lemon
- hot water
- 2 tbsp coconut oil
- 1 small bunch green onions
- 2 bunches Chinese broccoli
Instructions
- Prepare the hoisin sauce by whisking the ingredients together.
- Combine the garlic, ginger, cooking wine, tamari, hoisin sauce and sesame oil in a bowl or container big enough to fit the lamb.
- Slice the lamb thinly across the grain, add to bowl or container, cover with tight-fitting lid or wrap and marinate overnight in the fridge. Refrigerate the leftover hoisin sauce.
- Rinse the kelp noodles, add the juice of a lemon and cover with hot water. When cool enough, refrigerate overnight.
- The next day, drain the marinade from the lamb but do not discard.
- Rinse and drain the kelp noodles.
- Chop the green onions (white and light green parts only) and the stalks of the Chinese broccoli in 2-inch pieces.
- Roughly chop the leaves of the Chinese broccoli.
- Heat 1 tablespoon of coconut oil in a wok or big pan, brown the meat and reserve.
- Heat another tablespoon of coconut oil and sauté the green onions and Chinese brocoli stalks for a couple of minutes. Add the meat, the reserved marinade and the rest of the hoisin sauce. Cook for a minute or two, until the sauce thickens.
- Add noodles and Chinese broccoli leaves, stir well until they wilt. Serve.