Mongolian style stir fry

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1kg lamb eye of loin (backstraps), thinly sliced across the grain
• 2 tbs soy sauce
• 2 tbs black bean sauce
• 1 tbs rice wine vinegar
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1/2 tsp Chinese five spice powder
• 2 tbs peanut oil
• 1 bunch spring onions, trimmed, thinly sliced crossways
• 125ml (1/2 cup) beef stock
• 1 tbs soy sauce, extra
• 1/2 tsp sesame oil
• 1 tsp cornflour
• 1 tsp water
• 4 green shallots, ends trimmed, thinly sliced diagonally
• Steamed long-grain rice, to serve

Method

1. Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)
2. Heat 1 tsp of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 tsp of oil and reheating between batches.
3. Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
4. Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
5. Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.

Notes & tips

• To freeze (for up to 3 months): Place lamb mixture in an airtight container. Label, date and freeze.
• To thaw: Place in the fridge for 8 hours.