Speedy Lamb and Spinach Stir-fry with Ginger-Soy Glaze

1.In a medium bowl, combine the thinly sliced lamb with the marinade ingredients (1 tbsp soy sauce, cornstarch, and sesame oil). Toss well to coat and set aside for at least 10 minutes while preparing the sauce.

2.In a small bowl, whisk together all the sauce ingredients: 3 tbsp soy sauce, rice vinegar, honey, grated ginger, minced garlic, and chili flakes (if using). Set aside.

3.Heat a wok or large skillet over high heat until very hot. Add the vegetable oil. Once the oil is shimmering, add the marinated lamb in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry quickly for 1 to 2 minutes until the lamb is browned but still slightly pink inside.

4.Remove the lamb from the wok and set it aside on a clean plate.

5.Add the sliced red onion and red bell pepper to the same wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.

6.Return the lamb to the wok. Pour the prepared sauce mixture over the lamb and vegetables. Toss continuously for about 30 seconds until the sauce thickens slightly and coats everything.

7.Add the fresh spinach to the wok. Stir-fry rapidly for 1 minute until the spinach has just wilted. Be careful not to overcook the spinach.

8.Remove the stir-fry from the heat immediately. Serve hot over steamed rice or noodles, garnished generously with toasted sesame seeds.