Sticky Mongolian Lamb

Ingredients · per serving

• ½ medium Lime
• 1 medium Red bell pepper
• 300 g Lamb leg steak
• to taste Black pepper
• 4 cloves Garlic
• 1.5 tbsp Sunflower oil
• 1 tbsp Rice vinegar
• 2 tsp Fresh ginger
• 4 tbsp Soy sauce
• 1 tbsp Cornflour
• 4 stalks Spring onion
• to taste Salt
• 2 tbsp Hoisin sauce
• 1 tsp Sesame seeds
• 2 tbsp Light brown sugar
• 75 g Jasmine rice
• ½ medium Onion
• 1 small Red chili

Instructions

1. Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Slice the lamb against the grain into thin strips (5mm). Toss with cornflour, salt and pepper.
3. Mix the sauce: soy sauce, hoisin, brown sugar, rice vinegar, garlic, ginger and chili (if using).
4. Heat 1 tbsp sunflower oil in a wok or wide pan over high heat. When smoking, add the lamb in a single layer. Don't move for 60 seconds, then stir-fry 2 minutes until crusty. Lift onto a plate.
5. Pour out most of the oil (keep 1 tsp). Add the sliced peppers and onion. Stir-fry 90 seconds — keep some crunch.
6. Return the lamb. Pour in the sauce. Toss for 60 seconds until glossy and the lamb is coated.
7. Add the spring onions in the last 15 seconds — they should keep their colour. Off the heat. Plate over rice. Scatter sesame seeds. A wedge of lime to brighten.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.