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Mongolian lamb

with stir-fried vegetable rice

Ready in around 15 mins

RECIPE FACT:
Even though the name implies this dish's country of origin, many believe it's actually a Chinese recipe. While this recipe for Mongolian Lamb may have originated from China, it still uses traditional Mongolian ingredients and their way of cooking.
Nutritional Info:
  • Energy: 2912kj (651Kcal)
  • Protein: 54g
  • Carbohydrate: 77g
  • Fat: 21g
  • Contains: Soy, Sesame, Sulphites
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 a drizzle 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 gently. Add the rice, spring onion, bok choy and peas then stir fry for 2-3 mins. Pour in the ginger, lime & sesame rice dressing, 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.

Ingredients In your box:
  • 1 pack of Mongolian lamb strips
  • 1 pack of bok choy
  • 1 pot of ginger, lime & sesame rice dressing
  • 1 pot of peas
  • 2 spring onions
  • 1 pot of Mongolian sauce
  • 1 bag of steamed rice
  • 1 bag of coriander

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