Mongolian Lamb Stir-Fry with Brown Rice

An authentic Mongolian sauce full of delicious flavour

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My Classic food bag
Mongolian Lamb Stir-Fry with Brown Rice

This dish most recently appeared in My Classic food bag on Sunday, March 26, 2017.

BROWN RICE

  • 2 cups brown rice
  • 3 cups water

MONGOLIAN SAUCE

  • 2 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • ¼ cup soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons tomato sauce

STIR-FRY

  • ½ red onion *
  • 1 carrot
  • 1 capsicum, core and seeds removed
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • Reserved Mongolian sauce

MONGOLIAN LAMB

  • 600g lamb leg steaks (at room temperature)
  • 2 tablespoons Mongolian sauce

TO SERVE

  • 1-2 spring onions *
  • 2 pinches of chilli flakes (optional, adults)
  • PREHEAT BBQ grill to medium-high heat (if using).
  • 1 Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 Mix all Mongolian sauce ingredients in a small pot and bring to the boil. Simmer for about 3 minutes, until slightly reduced and thickened. While sauce is cooking, finely slice red onion, carrot, capsicum and bok choy, keeping leaves and stalk separate. Set aside.
  • 3 Pat lamb dry and toss in a bowl with 2 tablespoons of Mongolian sauce (reserve remaining). Season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  • 4 Set lamb aside, covered with foil, to rest for 4–5 minutes before slicing thinly against the grain. Wipe pan clean with paper towels and return pan to high heat with a drizzle of oil. Stir-fry red onion and carrot for 1–2 minutes, tossing often, until softened.
  • 5 Add capsicum, bok choy stalk and reserved Mongolian sauce. Stir-fry for 1–2 minutes, until vegetables are tender but still have a crunch. Toss through bok choy leaves, thinly sliced lamb and any resting juices. Toss for about 1 minute, until warmed through. Season to taste with salt and pepper.
  • TO SERVE spoon ¾ cup of cooked brown rice per person into each bowl and top with Mongolian lamb stir-fry. Garnish with spring onions and chilli flakes (if using).
  • SERVES 4–5

Nutritional Information

  • Energy: 2108 kj / 504 kcal
  • Protein: 29.2g
  • Carbohydrate: 50.9g
  • Fat: 20.7g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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