For marinading lamb:

NutritionSortLoading...
Loading...

675g boneless lamb leg meat (or beef), ½ cm slices

1.5 tbsp soy sauce

1.5 tbsp mirin

0.75 tsp salt

1 ½ tsp baking soda, sifted if lumpy

3 tbsp corn starch

Select allAdd

SortLoading...
Loading...

For the spice mix:

3 tbsp cumin powder

½ tsp white sugar

¾ tsp ground Sichuan pepper

Select allAdd

SortLoading...
Loading...

For the stir fry:

4 tbsp canola oil or vegetable oil

½ cup dried whole chillis or 8 frozen chillis

2 onion, halved then sliced ½" thick

3 tbsp ginger minced, from fridge

8 cloves garlic, finely sliced

¾ cup of coriander (approx 8g if frozen), roughly chopped and freeze the rest

1.5 tsp toasted sesame seeds

Select allAdd

Video available via link

1. Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).

2. Spice mix - Mix the ingredients in a small bowl.

3. Cook lamb - Heat 3 tablespoons of the oil in a large non-stick skillet (30cm/1") over medium-high heat until hot. Add half the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate then repeat with remaining lamb (you shouldn't need more oil).

4. Sauté aromatics - Heat the remaining 1 tablespoon of oil. Add the dried or frozen chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.

5. Spiced lamb - Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.

6. Finish dish - Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)