Mongolian Lamb Stir-fry
500g lamb leg steaks, thinly sliced
1 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
Heat 1 tbsp 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.
Add remaining oil over medium-high heat then add garlic, ginger and red onion to wok and stir-fry for 2 minutes. 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 cup water and cook for another minute.
Return lamb to wok, toss well to heat through, and season.
Serve lamb stir-fry on a bed of soba noodles topped with coriander and chilli, if desired.
Tip: Can’t find lamb leg steaks? Try using lamb rump steaks, backstrap or fillet instead.
Source: Meat and Livestock Australia