Mongolian Lamb Stir Fry


500g lamb fillet or leg steaks, thinly sliced into strips
210ml Ayam Mongolian Sauce
2 tbsp vegetable oil
2 garlic cloves, crushed
1 sliced red chili (optional)
1 red capsicum, deseeded and sliced
3 spring onions, chopped into 4cm lengths


  1. Heat 1 tbsp oil in a wok and pan over medium heat
  2. Stir fry lamb in batches until just cooked. Set aside. Add remaining oil to the wok. Stir fry the garlic, chili, capsicum and onions for 2 minutes.
  3. Add the lamb and sauce, cook, stirring, until heated through. Serve with steamed rice or cooked hokkien noodles.