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Mongolian lamb stir-fry

Mongolian lamb stir fry

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Sesame seeds add a nutty flavour to this favourite Chinese lamb stir-fry.

Ingredients

Soy sauce

¼ cup(s), (60ml)

Red wine vinegar

1 tbs

Brown sugar

2 tsp

Broccolini

2 bunch(es), cut into 3cm lengths

Sesame oil

2 tsp

Green shallot(s)

2 individual, cut into 3cm lengths

Red capsicum

1 medium, cut into 3cm pieces

Carrot(s)

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Lamb fillet (tenderloin), raw

540 g, (buy 600g) fat trimmed, thinly sliced

Sesame seeds

1 tbs, toasted

Fresh coriander

2 tbs, leaves

Instructions

  1. Combine soy sauce, vinegar and sugar in a small bowl. Set aside. Boil, steam or microwave broccolini until just tender. Cover to keep warm.
  2. Heat half the oil in a wok or large non-stick frying pan over high heat. Stir-fry shallots, capsicum and carrot for 4–5 minutes or until just tender. Add garlic and cook for a further 30 seconds. Transfer to a bowl. Cover to keep warm.
  3. Add remaining oil to wok and cook lamb, in batches, for 2–3 minutes or until browned. Add broccolini, shallot mixture and soy mixture and toss over high heat until heated through.
  4. Sprinkle stir-fry with sesame seeds and coriander.

Notes

SERVING SUGGESTION: 1/2 cup (85g) Jasmine rice per serve.

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