Mongolian Lamb, Cabbage & Leek Stir-Fry
Recipe: #33233
September 02, 2019
Categories: Lamb/Mutton, Cabbage, Leek, Asian, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.