Mongolian Lamb Stir-Fry

Ingredients:

• 1 tablespoon cornflour
• ½ teaspoon Chinese five spice
• 1 tablespoon brown sugar
• 2 garlic cloves, crushed
• ¼ cup soy sauce
• 600 g lamb leg steaks, thinly sliced
• ¼ cup peanut oil
• 2 brown onions, halved, cut into wedges
• 1 carrot, halved length-ways, sliced diagonally
• 1 bunch broccolini, trimmed, halved
• 2 tablespoons black bean sauce
• 1 tablespoon rice cooking wine
• 2 shallots, thinly sliced for garnish
• Steamed jasmine rice, to serve

Method:

1. Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add lamb. Mix well. Refrigerate for 15 minutes.
2. Heat a wok. Add 2 tablespoons oil. Stir-fry lamb mixture in 2 batches for 3 to 4 minutes or until browned. Set aside in a heatproof bowl. Clean wok.
3. Add remaining oi to wok. Stir-fry onion, carrot and broccolini for 2 to 3 minutes or until charred and almost tender. 
4. Add black bean sauce, rice wine, 2 tablespoons water and remaining soy. Stir-fry for 1 minute.
5. Return lamb to wok. Stir-fry for 1 minute or until heated through.
6. Sprinkle stir-fry with green onion. Serve with steamed rice.