Name: Mongolian lamb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 800 gram lamb backstrap, trimmed, thinly sliced; 1 brown onion, thinly sliced; 1 bunch broccolini, chopped; 1 small red capsicum, thinly sliced; 210 gram bottle mongolian stir-fry sauce; 200 gram sugar snap peas, trimmed; 4 green onions, thinly sliced; cooked egg noodles, to serve

Mongolian lamb

Sweet and salty Mongolian lamb on the dinner table in just 20 minutes, that's quicker than take-away delivery.

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

2 tablespoon peanut oil

800 gram lamb backstrap, trimmed, thinly sliced

1 brown onion, thinly sliced

1 bunch broccolini, chopped

1 small red capsicum, thinly sliced

210 gram bottle mongolian stir-fry sauce

200 gram sugar snap peas, trimmed

4 green onions, thinly sliced

cooked egg noodles, to serve

Method

1.Heat half the oil in a wok on high. Stir-fry lamb, in batches, for 2-3 minutes or until browned. Remove from wok. Cover to keep warm.

2.Heat remaining oil in same wok. Stir-fry brown onion for 2-3 minutes or until tender. Add broccolini and capsicum. Stir-fry for 1-2 minutes or until just tender.

3.Return lamb to wok with sauce and peas. Stir-fry until heated through. Serve sprinkled with green onion. Accompany with noodles.

Prepare noodles according to packet directions. Steamed rice would also go well.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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