Mongolian Lamb

• 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

1. 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.
2. 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.
3. 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.

garlic, ginger, chinese rice, soy sauce, hoisin sauce, sesame oil, cornstarch, vegetable oil, onion, celery, carrot, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/25651 (may not work)