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
Remove any excess fat from the lamb and slice against the grain into medium strips.
Combine the marinade ingredients in a bowl and add the lamb, then leave for at least 15-20 minutes, or preferably one hour.
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.
Serve with rice and garnish with the fresh red chilli, spring onions and sesame seeds.