Mongolian lamb stir fry
¼ cup(s), (60ml)
red wine vinegar
2 bunch(es), cut into 3cm lengths
2 individual, cut into 3cm lengths
1 medium, cut into 3cm pieces
1 medium, thinly sliced
2 clove(s), crushed
lean lamb fillet
480 g, (Buy 600g) fat trimmed, thinly sliced
1 tbs, toasted
2 tbs, leaves
- Combine soy sauce, vinegar and sugar in a small bowl. Set aside. Boil, steam or microwave broccolini until just tender. Cover to keep warm.
- 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.
- 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.
- Sprinkle stir-fry with sesame seeds and coriander.