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