Mongolian lamb stir fry
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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