Advertisement
Home Food & Recipes

Mongolian lamb and broccolini stir-fry

Lamb and vegies coated in a rich and aromatic sauce.
4
10M
15M
25M

Lamb and vegies coated in a rich and aromatic sauce that takes less than an hour to dish up – what’s not to love?

Looking for more easy stir-fry recipes

Ingredients

Method

1.

Combine shaoxing wine and cornflour in a medium bowl. Put lamb in a large glass bowl and add 2 Tbsp shaoxing wine mixture, tossing to coat. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Add hoisin sauce, oyster sauce, kecap manis and sesame oil to remaining shaoxing wine mixture and set aside.

2.

Meanwhile, slice white part of shallots into 3cm lengths. Finely slice green part of shallots. Set both aside.

3.

Once lamb has marinated, heat wok over a high heat. When starting to smoke, add 2 tsp peanut oil, swirling pan to coat. Stir-fry 1⁄3 lamb for 3 minutes or until browned and almost cooked through. Transfer to a large bowl. Repeat for another 2 batches. If necessary, carefully wipe wok clean with paper towel in between batches, before adding oil.

4.

Add remaining oil to wok over a high heat, swirling to coat. Add white shallot pieces and stir-fry for 1 minute or until beginning to soften. Add garlic, ginger, capsicum and broccolini and stir-fry for 2 minutes or until broccolini is almost tender.

5.

Return lamb to wok along with reserved sauce mixture and 3⁄4 of the green shallots. Stir-fry for 1 minute or until heated through and sauce has thickened. Serve topped with remaining green shallots.

Related stories


Advertisement