Mongolian lamb

Name: Mongolian lamb
Cook time: 15 min
Yield: 4
Cuisine: Mongolia

with stir fried rice

Ready in around 15 mins

RECIPE FACT:

Three million people live in Mongolia. An estimated 25 to 40 per cent of them live as nomadic herders.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGGIES:

Trim the root end off the spring onion and discard. Cut the spring onion on the diagonal into 1/2 cm slices. Trim the ends off the bok choy and discard. Thinly slice the bok choy into 1 cm strips.
2. TO COOK THE STIR-FRIED RICE:

Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Open the steamed rice and break up any large clumps of rice by squeezing the bag gentle. Add the rice and spring onion, bok choy and edamame beans and stir fry for a further 2 mins. Pour in the ginger, lime & sesame rice dressing and season with salt and pepper and place in a serving dish.
3. TO COOK THE LAMB:

Heat 1 tbsp of oil in a non-stick frying pan over a high heat. When the pan is hot add the Mongolian lamb strips. Stir fry for 1 min then remove from the pan. It is important not to overcook the lamb as it will become chewy. Add the Mongolian sauce to the pan and bring to a simmer and remove from the heat.
TO SERVE:

Divide the rice between bowls. Top with the Mongolian lamb and spoon over remaining sauce. Serve with picked coriander leaves.