MONGOLIAN LAMB STIR-FRY RECIPE

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

SERVES   4

PREP TIME   10 mins

COOK TIME   15 mins

MONGOLIAN LAMB STIR-FRY RECIPE

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

SERVES 4   PREP TIME 10mins   COOK TIME 15mins

Ingredients

  • 500g lamb steaks, thinly sliced
  • 1 ½ 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

Method

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.
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 ¼ cup water and cook for another 1 minute. Return lamb to wok, toss well to heat through and season.
3

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

SHARE THE LAMB. EASY TO COOK. EASY TO EAT. TOO EASY.

Find Australian Lamb at your local IGA and cook it tonight.