Genghis Khan Recipe

Method8 steps

1. 1

   Step 1: Mix the soy sauce (1⅓ tbsp), cooking sake (1⅔ tbsp), mirin (1⅔ tbsp), apple juice (1⅓ tbsp), sugar (½ tsp), garlic (½ tsp) and ginger (½ tsp) in a bowl. Before adding any meat, measure 1 tbsp of this mixed marinade into a separate clean covered container for the vegetables and refrigerate it.

   Uses 1⅓ tbsp soy sauce · 1⅔ tbsp cooking sake · 1⅔ tbsp mirin · 1⅓ tbsp apple juice · ½ tsp sugar · ½ tsp grated garlic · ½ tsp grated ginger

2. 2

   Step 2: Add the sliced lamb (250 g) to the remaining marinade, cover and refrigerate for at least 1 hour, preferably overnight; the source allows up to 24 hours.

   Refrigerate marinated lamb · 60 minUses 250 g raw lamb, sliced about 3 mm thick into bite-size pieces · Remaining mixed marinade after reserving 1 tbsp

3. 3

   Step 3: Heat the 1 tbsp oil in a large frying pan over medium heat. Add the onion (½), carrot (30 g) and capsicum (40 g) and sauté for about 1½ minutes after adding them.

   Sauté onion, carrot and capsicum · 2 minUses 1 tbsp oil · ½ onion, sliced into 1 cm pieces · 30 g carrot, thinly sliced diagonally · 40 g capsicum, cut into 1 cm strips

4. 4

   Step 4: Add the bean sprouts (100 g) and sauté for 1 minute. Pour in the clean reserved 1 tbsp marinade and mix through the vegetables.

   Sauté bean sprouts · 1 minUses Sautéed onion, carrot and capsicum · 100 g bean sprouts · 1 tbsp clean reserved marinade

5. 5

   Step 5: Move the vegetables into a ring around the outer edge of the pan, leaving its centre clear for the lamb.

   Uses All seasoned vegetables

6. 6

   Step 6: Lift the lamb from its marinade, let excess liquid drip off and discard the leftover raw marinade. Spread the lamb in the centre of the pan without overlapping. Cook for a few minutes until the edges begin changing colour.

   Uses All marinated lamb; adhering marinade amount unknown · Pan with vegetables around the outer edge

7. 7

   Step 7: Turn the lamb and cook for a couple more minutes, until cooked through and a food thermometer reaches at least 63°C / 145°F in the thickest pieces. Move cooked pieces onto the vegetables so their juices run over them. If cooking in batches, keep the vegetables hot and repeat until all the lamb is cooked.

   Uses Lamb browned on its first side

8. 8

   Step 8: Turn off the heat and let the cooked lamb rest for at least 3 minutes before serving. Place the pan on a heatproof stand and divide the lamb and vegetables into two portions.

   Rest cooked lamb · 3 minUses All cooked lamb and hot vegetables