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Mongolian Lamb Stir-Fry

Fire up the wok for this tasty stir fry, ready in minutes. Jam packed with flavour and topped with fresh coriander leaves, it’s perfect for a mid-week meal.
From: mindfood SERVES 4

500g lamb back straps or sirloin
1 egg, whisked
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely grated
2 tbsp dark soy sauce
2 tsp brown sugar
2 tsp cornflour
½ tsp bicarbonate of soda
2 tbsp black bean sauce
1 tbsp hoi sin sauce
1 tbsp dry sherry
½ tsp Chinese five-spice powder
1 tbsp vegetable oil
4 spring onions, thinly sliced
2 sticks celery, thinly sliced
1 head of broccoli, florets removed
steamed jasmine rice, to serve
coriander leaves, to serve

Place lamb back straps in the freezer for 15 minutes or until firm enough to thinly slice diagonally. Combine egg, garlic, ginger, soy, sugar, cornflour and bicarb soda in a bowl. Add slices of lamb. Toss until well combined. Cover and refrigerate for 1 hour.

Combine black bean sauce, hoi sin sauce, sherry, five-spice powder and 2 tbsp water in a jug. Heat a wok over a high heat. When hot add 1 tsp oil and swirl around wok. Add ¼ of meat and stir fry for 2 minutes or until golden. Transfer to a large plate. Cook remaining portions of meat adding more oil as required.

Reheat wok. Add spring onions and celery. Stir-fry for 2 minutes. Add broccoli and 2 tbsp water. Cover and cook for 1 minute. Return beef to wok with sauce. Toss with a large spoon in each hand until well combined. Cook for 2 minutes or until heated through. Spoon rice into serving bowls. Top with stir-fry and coriander leaves. Serve.