Mongolian Lamb Stir-Fry with Brown Rice

Steps

1. BBQ grill to medium-high heat (if using).
2. Combine rice, water and a pinch of salt in a small 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.
3. Combine all Mongolian sauce ingredients in a small pot, bring to a simmer and cook for 1-2 minutes, until slightly reduced and thickened. While sauce is cooking, thinly slice red onion, carrot, capsicum and bok choy, keeping leaves and stalks separate. Set all aside. Thinly slice spring onions and set aside.
4. Pat lamb dry with paper towels and toss in a medium bowl with 1 tablespoon of the Mongolian sauce (reserve remaining). Season with salt and pepper. Heat a drizzle of oil in a medium 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.
5. Remove lamb from pan and set aside, covered with foil, to rest for 4–5 minutes before slicing thinly against the grain. Wipe pan clean and return to high heat with a drizzle of oil. Stir-fry red onion and carrot for 1–2 minutes, tossing often, until softened.
6. Add capsicum, bok choy stalk and remaining Mongolian sauce. Cook for 1–2 minutes, until vegetables are cooked but still have a crunch. Add bok choy leaves, sliced lamb and 1 tablespoon of the resting juices. Toss for about 1 minute, until heated through. Season to taste with salt and pepper.
7. 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).