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Mongolian Lamb Stir-Fry

Category: Main Dishes

Serves: 3 people

Preparing time: 01:10

Cooking time: 00:10


400g lamb leg, off the bone


1 tbsp dark soy sauce

1 tbsp red wine vinegar

1 tsp chicken stock powder

1/2 tsp light brown sugar

1/2 tsp sesame oil

2 tbsp vegetable oil

2 each garlic cloves, minced

1 tbsp sriracha sauce

1/2 each fresh red chilli, thinly sliced

4 each spring onions, thinly sliced

1 tsp white sesame seeds

Cooking Method

Step 1

Remove any excess fat from the lamb and slice against the grain into medium strips.

Step 2

Combine the marinade ingredients in a bowl and add the lamb, then leave for at least 15-20 minutes, or preferably one hour.

Step 3

Preheat a wok over a medium-high heat and add the oil. Then add the garlic and lamb and stir fry for 1-2 minutes until sealed. Add the sriracha sauce and any remaining marinade to the wok and cook for a further minute, adding a splash of water if it’s looking a bit dry.

Step 4

Serve with rice and garnish with the fresh red chilli, spring onions and sesame seeds.

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