Mongolian Lamb (Or Beef)

1. 1

   Mix the oyster sauce, sesame oil, pepper and soy sauce and pour over the sliced meat-mix it well in the bowl until all pieces are thoroughly covered, then marinate not less than 2 hours, or overnight.

2. 2

   Chop the white parts of the green onions to stir-fry with the meat. Heat the wok with about 1/4 cup of peanut oil until a drop of water dances on the surface. Pour in your marinated meat and the green onions. Stir fry briskly until meat is done and tender, about 10 minutes

3. 3

   When the meat is done, scoop it up into a bowl with cooked sticky rice (also called 'sweet rice' or 'sushi rice'), top with the other half of the green onions (chopped or shredded) and the chopped cilantro.

4. 4

   Serve with extra soy sauce on the side, a dish of green vegetables or a salad, and mantou (steamed buns). This makes a wonderful autumn or winter night dish and goes well with cold beer (Tsingdao or Yanjing) or a dry red wine.

* Per serving · 4 servings · Values may vary.