Mongolian Lamb Stir-Fry

By Dixie Elliott

Mongolian Lamb Stir-Fry
Fire up the wok for this tasty stir fry, ready in minutes. Jam packed with flavour and topped with fresh coriander leaves, it's perfect for a mid-week meal


Serves 4

500g lamb back straps or sirloin

1 egg, whisked

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, finely grated

2 tbsp dark soy sauce

2 tsp brown sugar

2 tsp cornflour

½ tsp bicarbonate of soda

2 tbsp black bean sauce

1 tbsp hoi sin sauce

1 tbsp dry sherry

½ tsp Chinese five-spice powder

1 tbsp vegetable oil

4 spring onions, thinly sliced

2 sticks celery, thinly sliced

1 head of broccoli, florets removed

steamed jasmine rice, to serve

coriander leaves, to serve

1 Place lamb back straps in the freezer for 15 minutes or until firm enough to thinly slice diagonally. Combine egg, garlic, ginger, soy, sugar, cornflour and bicarb soda in a bowl. Add slices of lamb. Toss until well combined. Cover and refrigerate for 1 hour.

2 Combine black bean sauce, hoi sin sauce, sherry, five-spice powder and 2 tbsp water in a jug. Heat a wok over a high heat. When hot add 1 tsp oil and swirl around wok. Add ¼ of meat and stir fry for 2 minutes or until golden. Transfer to a large plate. Cook remaining portions of meat adding more oil as required.

3 Reheat wok. Add spring onions and celery. Stir-fry for 2 minutes. Add broccoli and 2 tbsp water. Cover and cook for 1 minute. Return beef to wok with sauce. Toss with a large spoon in each hand until well combined. Cook for 2 minutes or until heated through. Spoon rice into serving bowls. Top with stir-fry and coriander leaves. Serve.



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