Mongolian lamb

I just about doubled this recipe and it tasted so good!

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Step 1

1. Slice lamb thinly and marinate in bi-carb, corn starch, light soy sauce and Chinese cooking wine for at least 2 hours and up to 24

Step 2

2. Preheat a large frying pan and drizzle 1 tbsp veg oil. Sear marinated lamb In batches and set aside.

Step 3

3. Combine all sauce ingredients and loosen with water, adding no more than 3/4 cup.

Step 4

4. Fry off onion, carrot and broccoli on very high heat for 2-3 minutes (should get some small charred pieces) before adding back the meat and allowing to cook for 1 more minute.

Step 5

5. Add in sauce and stir to combine. The sauce should thicken after cooking for 1-2 minutes.

Step 6

6. Serve with white rice and enjoy