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.