Mongolian Lamb Steak Stir Fry

Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins

Ingredients:

500g Tasman Lamb Backstrap 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

To serve:

Soba noodles

Coriander sprigs

Sliced red chilli

Method:

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.