Meat Recipes +
Mongolian Lamb

2 x 225g lamb back straps (sirloin), cut into strips
1 bunch green onions (shallots), cut into 4cm lenghts
1 tablespoon dark soy sauce
1 tablespoon rice wine vinager
1 tablespoon brown sugar
2 teaspoons chilli garlic sauce
2 teaspoons sesame oil
50 g baby spinach
1 microwave rice pack, to serve
1.   Heat a lightly oiled wok on high. Stir-fry lamb in two batches for 2-3 minutes, until browned.
2.   Remove from wok. Stir-fry green onion for 2 minutes, until tender.
3.   Stir in soy sauce, chilli garlic sauce, vinegar and brown sugar and bring to boil.
4.   Return lamb to wok with sesame oil and toss to coat.
5.   Stir through baby spinach and serve with rice.