Change up your standard stir-fry recipe by using lamb strips paired with Mongolian flavours and fresh vegetables
Preparation 10 minutes l Cooking time 15 minutes (serves 4)
500g lamb steaks, thinly sliced
1 1/2 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
Soba noodles, coriander sprigs and sliced red chilli, to serve
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 1/4 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.