Mongolian Lamb - cooking recipe

Ingredients

1 1/2 lbs lamb leg steaks, thinly sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 tbsp Chinese rice wine
1 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp sesame oil
1 tsp cornstarch
2 tbsp vegetable oil
1 large onion, cut into wedges
2 None celery sticks, thinly sliced diagonally
1 medium carrot, halved lengthwise, thinly sliced diagonally
2 tsp sesame seeds, toasted

Preparation

Place lamb in a shallow glass dish. Whisk garlic, ginger, rice wine, soy sauce, hoisin sauce, sesame oil and cornstarch in a small bowl. Add to lamb; stir until well coated. Cover with plastic wrap. Refrigerate 1 hour to marinate.
Heat a wok or large skillet on high heat. Add 1 tbsp of the oil; swirl to coat surface. Stir-fry lamb, in batches, for 2-3 mins or until seared. Transfer to a bowl.
Heat remaining 1 tbsp oil in same pan on high heat. Add onion; stir-fry for 2 mins or until golden. Add celery and carrot; stir-fry for 1-2 mins. Return lamb to wok; toss until lamb is heated. Sprinkle with sesame seeds. Serve at once.