Mongolian Lamb & Veggie Stir-Fry
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Mongolian Lamb & Veggie Stir-Fry

Mongolian Lamb & Veggie Stir-Fry

with Garlic Rice & Crispy Shallots

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.

Allergens:
Milk
Mollusc
Gluten
Soy

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

carrot

1 bunch

broccolini

1 bunch

Asian Greens

100 g

oyster sauce

(Contains Mollusc; )

1 packet

lamb mince

1 packet

Crispy Shallots

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water (for the rice)

¼ tsp

salt (for the rice)

½ tbs

soy sauce

(Contains Gluten, Soy; )

½ tbs

brown sugar

½ tbs

water (for the sauce)

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Nutrition Values

/ per serving
Energy (kJ)2860 kJ
Calories0 kcal
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Cook the garlic rice
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!

Get prepped
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.

Cook the veggies
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.

Cook the lamb mince
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.

Finish the stir-fry
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.

Serve up
6

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