Mongolian Lamb Stir Fry

By Country News

Mongolian Lamb Stir-fry

Serves four


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

cup water

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