Beijing-Style Lamb and Spring Onion Stir-Fry
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Ingredients
- 400 g lamb neck fillets, sliced
- 8 spring onions
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 19.4 g
- Carbohydrate
- 3.3 g
- of which sugars
- 1.1 g
- Fat
- 25.8 g
- of which saturates
- 10.2 g
- Fibre
- 0.9 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the lamb with the cornflour and chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat the groundnut oil in a wok until very hot and stir-fry the lamb for 2 minutes, until just browned.
- 3
Add the garlic and fry for 30 seconds.
- 4
Add the spring onions, cut into lengths, and stir-fry for 1 minute, until just softened.
- 5
Stir in the light soy sauce and toss everything together for 1 minute, until the lamb is cooked through with no pink remaining.
- 6
Serve immediately with steamed rice.
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