Mongolian lamb steak stir fry
Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins
- 500g Farm88 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
- Soba noodles
- Coriander sprigs
- Sliced red chilli
- 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.
- 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.
- Serve lamb stir-fry on a bed of soba noodles topped with coriander and chilli, if desired.
Recipe kindly provided by Australian Beef & Lamb (MLA)