Name: Mongolian lamb stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 225 g lamb backstraps (sirloin), cut into strips; 1 bunch green onions (shallots), cut into 4 cm lengths; 1 tablespoon dark soy sauce; 2 teaspoon chilli garlic sauce; 1 tablespoon rice wine vinegar; 1 tablespoon brown sugar; 2 teaspoon sesame oil; 50 gram baby spinach, steamed rice, to serve

Mongolian lamb stir-fry

Delicious Mongolian lamb, with silky and tender lamb in a rich and savoury Chinese brown sauce that is ready in less than 15 minutes, and goes perfectly served with steamed rice.

Serves 4

Prep

Cook

10M

Total

15M

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Ingredients

2 225 g lamb backstraps (sirloin), cut into strips

1 bunch green onions (shallots), cut into 4 cm lengths

1 tablespoon dark soy sauce

2 teaspoon chilli garlic sauce

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

2 teaspoon sesame oil

50 gram baby spinach, steamed rice, to serve

Method

1.Heat a lightly oiled wok on high. Stir-fry lamb in two batches for 2-3 minutes, until browned. Remove from wok. Stir-fry green onion for 2 minutes, until tender. Stir in soy sauce, chilli garlic sauce, vinegar and brown sugar and bring to boil. Return lamb to wok with sesame oil and toss to coat.

2. Stir through baby spinach and serve with steamed rice.

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Ingredients

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