FAST & FRESH

Mongolian lamb stir-fry

Change up your standard stir-fry recipe by using lamb strips paired with Mongolian flavours and fresh vegetables

Prep Time 10mins Cooking Time 15mins Serves 4

Ingredients

  • 500g lamb steaks, thinly sliced
  • 1 1/2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 3cm piece ginger, finely grated
  • 1 small red onion, thinly sliced
  • 115g baby corn, halved diagonally
  • 150g snow peas
  • 1 bunch broccolini, cut into 3cm lengths
  • 1 bunch baby pak choy, quartered
  • 100g Mongolian paste
  • Soba noodles, coriander sprigs and sliced red chilli, to serve

Method

Step 1

Heat 1 tablespoon oil in a hot non-stick wok or frying pan over high heat. Cook lamb in batches for 2 to 3 minutes or until browned, remove from wok and set aside on a plate.

Step 2

Add remaining oil over medium-high heat then add garlic, ginger and red onion to wok and stir-fry for 2 mins. Add corn, snow peas and broccolini and stir-fry for a further 2 to 3 minutes. Add pak choy and cook for a further minute. Stir in Mongolian paste and 1/4 cup water and cook for another 1 minute. Return lamb to wok, toss well to heat through and season.

Step 3

Serve lamb stir-fry on a bed of soba noodles topped with coriander and chilli, if desired.