Mongolian Lamb, Cabbage & Leek Stir-Fry

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (361.5 g)
  • Calories 666
  • Total Fat - 51.3 g
  • Saturated Fat - 21.1 g
  • Cholesterol - 146 mg
  • Sodium - 841.3 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 6.4 g
  • Protein - 36.3 g
  • Calcium - 97.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.3 mg

Step 1

Place the garlic, ginger, Shaoxing wine, oyster sauce, sesame oil, ground coriander and water in a small bowl and mix to combine and then set aside.

Step 2

Heat a wok over high heat for 2 minutes or until starting to smoke.

Step 3

Brush the lamb with 1 teaspoon oil and sprinkle with salt and pepper and cook the lamb for 4 minutes each side or until dark golden and medium rare and then remove and loosely cover with aluminium foil and set aside.

Step 4

Add the remaining oil to the wok, add the leek and cook for 3 minutes and then remove and set aside and then add the cabbage and cook for 3–4 minutes or until charred.

Step 5

Divide the leek and cabbage between bowls.

Step 6

Add the sauce to the wok and cook for 2–3 minutes or until reduced.

Step 7

Thinly slice the lamb, divide between bowls and top with the sauce and sprinkle with the pepitas, sesame seeds, chilli and mint to serve.

Tips & Variations

No special items needed.