Mongolian lamb

Serves: 4
Time to make: 25 mins

Total cost: $ 29.24 / $ 7.31 per serve

(at time of publication)

Ingredients

2 teaspoons peanut oil
500g lamb fillets, thinly sliced
2 cloves garlic, crushed
4 spring onions, roughly chopped
1 green capsicum, sliced
1 tablespoon gluten-free soy sauce
2 teaspoons oyster sauce*
2 teaspoons cornflourcornstarchX*
⅓ cup water
4 cups cooked rice, to serve
2 teaspoons sesame seeds, toasted
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

1 Heat a wok until very hot. Add half the oil and swirl to coat wok. Stir-fry lamb in batches for 2-3 minutes or until browned. Remove from wok and set aside.

2 Reheat wok. Add the remaining oil and stir-fry garlic, spring onions and capsicum for 2 minutes. Remove from wok. Set aside.

3 In a small bowl combine sauces and cornflour with water. Add to wok. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until sauce thickens.

4 Return lamb, with any juices, to wok. Add onion mixture to wok. Toss to coat with sauce. Serve on rice and sprinkle with sesame seeds.