500g (1lb) lamb leg steaks (you could also use lamp rump or backstrap), cut into 1.5cm (about ⅝ inch) chunks
3 tsp dark soy sauce
2 tbsp soy sauce
1 1/2 tbsp Chinese Shaoxing wine
1/2 tsp ground white pepper, or to taste
2 tbsp cornflour (cornstarch)
2 1/2 tbsp vegetable oil
1 leek, finely sliced (or cut into 8cm/3-inch matchsticks)
5 cloves of garlic, chopped
1.5cm (about ⅝-inch) piece ginger, finely grated
handful dried chillies (optional)
1 tbsp toasted sesame seeds
steamed rice, to serve
Spice mix
1 tbsp ground cumin
2 tsp chilli flakes (or to taste)
1 tsp caster (superfine) sugar
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