Yes. I am guilty of butchering the real Mongolian lamb. But we were very hungry and needed some quick fix.
For the two of us, I cut one lamb leg steak (about 150 g.) into cubes. For vegetables, I chop up a small carrot, half a large zucchini, half an onion, a handful of cauliflower florets, half a red capsicum and a handful of long beans.
I toss the cubes of lamb into a smoking hot wok (I <3 my wok! I bought it for like $12 and seasoned it myself and now it’s beautiful) with the onion slices. I fry them up until the lamb is browned, which only takes a few minutes. I toss in the carrot and cauliflower (these take a bit longer to cook) until they’re softened before I toss in the rest of the vegetables.
I then cheat (massively) and add a pack of Lee Kum Kee Mongolian Lamb sauce. And it’s done.
Well, that was easy, wasn’t it? Serve with perfectly steamed rice (which I don’t really steam because I now have a rice cooker! Yay!)