Mongolian Lamb Stir Fry

0:15 To prep

0:30 To cook

12 Ingredients

EASY Difficulty

4 Servings

• Ingredients

•  4 teaspoons brown sugar
•  2 teaspoons cornflour
•  2 tablespoons peanut oil
•  1kg Coles Australian lamb diced, thinly sliced
•  1 red onion, cut into wedges
•  6 spring onions, cut into 5cm lengths
•  200g snow peas, ends trimmed, halved diagonally
•  220g jar Five Tastes Mongolian paste
•  1/2 cup coriander leaves
•  Toasted sesame seeds, to serve
•  Thinly sliced chilli, to serve
•  Steamed rice, to serve

• Method

1. Step 1
   Combine sugar and cornflour in a bowl. Add 4 tablespoons water and combine.
2. Step 2
   Heat 2 teaspoons of the oil in a wok over high heat. Add one-quarter of the lamb and stir-fry for 2 mins or until brown and nearly cooked. Transfer to a heatproof bowl. Repeat in 3 more batches with the remaining oil and lamb, reheating the wok between batches.
3. Step 3
   Add the red onion and spring onion to the wok and stir-fry for 5 mins or until the onion softens slightly. Add snow peas and stir-fry for 5 mins or until just tender. Return the lamb to the pan with the paste and stir-fry for 5 min or until heated through. Add the cornflour mixture and stir-fry for 5 mins or until the sauce boils and thickens. Remove from heat. Add half the coriander and toss to combine.
4. Step 4
   Divide among serving bowls. Sprinkle with remaining coriander, sesame seeds, chili, and serve with the rice.