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Mongolian Lamb & Veggie Stir-Fry

Mongolian Lamb & Veggie Stir-Fry

with Garlic Rice & Crispy Shallots

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Switch up this Chinese restaurant staple by adding tender lamb mince instead of the usual beef strips. Featuring all of your favourite stir-fried veggies and fluffy garlic rice, you may never want to go back to the original again.

Tags:Quick
Allergens:MilkMolluscsGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1

carrot

1 bunch

broccolini

1 bunch

Asian greens

100 g

oyster sauce

(ContainsMolluscs)

1 packet

lamb mince

1 packet

crispy shallots

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

½ tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

½ tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat19.5 g
of which saturates9.7 g
Carbohydrate89.4 g
of which sugars15.1 g
Dietary Fibre0 g
Protein35.3 g
Cholesterol0 mg
Sodium2342 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot (unpeeled) into batons. Trim and halve the broccolini. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce), season with pepper. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccolini, stirring, until tender, 4-5 minutes. Add the Asian greens and remaining garlic and cook until softened, 1-2 minutes. Transfer to a medium bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon until browned, 3-4 minutes.

5

Add the oyster sauce mixture to the lamb mince and cook until slightly thickened, 1 minute. Remove from the heat, then return the veggies to the pan. Toss until combined and warmed through.

6

Divide the garlic rice between bowls and top with the Mongolian lamb and veggie stir-fry. Garnish with the crispy shallots.