Mongolian Lamb

Method

• Prep Ingredients: Slice the lamb and capsicum. Chop the onion, crush the garlic cloves, finely grate the ginger and cut the broccoli into small florets. Lastly finely slice the zucchini and carrot.
• Place lamb in a bowl and coat with soy sauce, rice wine vinegar and flour. Cover and refrigerate for 30 minutes, if time permits (or overnight).
• Heat a wok over high heat. Add 2 teaspoons olive oil. Swirl to coat. Stir-fry a third of lamb for 2 to 3 minutes or until browned and just cooked. Transfer to a bowl. Repeat with oil and remaining lamb in 2 batches.
• Add remaining oil to wok over high heat. Swirl to coat. Add onion. Stir-fry for 2 minutes or until softened.
• Add garlic and ginger. Stir-fry for 1 minute or until fragrant (NOTE: If using a slow or pressure cooker, add sauces as below here and add vegetables closer to the finish).
• Add broccoli, snow peas and carrot. Stir-fry for 2 minutes or until tender, before adding the capsicum, zucchini and mushrooms for a further 1 minute.
• Return lamb to wok. Add remaining sauces, sugar, water and oil.
• Stir-fry for 1 to 2 minutes or until sauce has thickened. Serve with rice and steamed greens.
• If mix remains too runny, thicken with flour or cornflour before serving.