Mongolian lamb steak stir fry

Mongolian lamb steak stir fry

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


500g Tasman 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

To serve:

Soba noodles
Coriander sprigs
Sliced red chilli


  1. 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.
  2. 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.
  3. 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)

Results may vary.