What you'll need

Serves 4

  • 480g lamb lion or backstrap, thinly sliced
  • 2 tbs light soy sauce
  • 2 tbs Chinese rice wine
  • 1/2 tsp ground white pepper
  • 1 tbs olive oil
  • 2 tbs brown vinegar
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 4 garlic cloves
  • 2 small red chillies
  • 1 bunch spring onions
  • 1 bunch broccolini

The easy bit

  1. Combine the light soy, rice wine, pepper and oil in a bowl and stir through the sliced lamb.  Aloow to marinate for at least half an hour.
  2. Combine the soy sauce, vinegar and sesame oil in a small bowl.
  3. Heat a wok or frying pan over high heat.  Add the lamb in batches and stir fry quickly until just done.  Return the lamb to the wok then add the garlic, chillies, spring onion, broccolini and reserved sauce.  Heat through.
  4. Serve with extra chilli and spring onion.