Mongolian Lamb Stir-fry
217 cal
15m prep · 10m cook
4 servings
Macro Breakdown
217
Calories (cal)
32
Protein (g)
5
Carbs (g)
7
Fat (g)
Fibre: 2g
Protein 73% Carbs 11% Fat 16%
Ingredients
Item
Weight
Cals
Lamb backstrap, thinly sliced
500g
750
Soy sauce
60g
30
Chinese cooking wine
30g
25
Spring onions
100g
32
Capsicum
150g
30
Method
1
Marinate the lamb in soy sauce and cooking wine for 10 minutes. Stir-fry the lamb in a hot wok for 2-3 minutes. Add the spring onions and capsicum and cook for another 2 minutes until just tender.