• 1 tablespoon cornflour
  • 1/2 teaspoon Chinese five spice
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1/4 cup soy sauce
  • 600g lamb leg steaks, thinly sliced
  • 1/4 cup peanut oil
  • 2 brown onions, halved, cut into wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 1 bunch broccolini, trimmed, halved
  • 2 tablespoons black bean sauce
  • 1 tablespoon shao shing (Chinese cooking wine)
  • 2 green onions, thinly sliced
  • Steamed white long-grain rice, to serve



  • Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add lamb. Toss to coat. Refrigerate for 15 minutes.
  • Heat a wok over medium-high heat. Add 2 tablespoons oil. Swirl to coat. Stir-fry lamb mixture, in 2 batches, for 3 to 4 minutes or until browned. Transfer to a heatproof bowl.
    Carefully wipe wok clean.
  • Heat wok over medium-high heat. Add remaining oil. Swirl to coat. Stir-fry onion, carrot and broccolini for 2 to 3 minutes or until charred and almost tender.
  • Add black bean sauce, shao shing, 2 tablespoons water and remaining soy. Stir-fry for 1 minute.
  • Return lamb to wok. Stir-fry for 1 minute or until heated through.
  • Sprinkle stir-fry with green onion. Serve with steamed rice.