1/2 teaspoon bicarb soda
1 tablespoon salt-reduced soy sauce
400g heart smart lamb leg steaks, thinly sliced
1 tablespoon canola oil
1 leek, halved and thickly sliced
1 tablespoon hoisin sauce
2 tablespoons sweet chilli sauce
1/3 cup dry sherry
2 cups cooked brown rice
Combine bicarb soda and soy sauce in a bowl. Add lamb and set aside for 5-10 min to marinate. Heat a wok over high heat and spray with oil. Add half of the lamb and stir-fry for 2 min. Set aside and repeat with remaining lamb.
Heat the canola oil in wok and add the leek, stir-fry for 2 min. Add the hoisin sauce, sweet chill and sherry to the wok. Bring to the boil, reduce heat and simmer for 2 min or until thickened slightly.
Return lamb to wok and toss to coat, cooking for a further 1 min. Serve lamb with brown rice. Garnish with toasted sesame seeds and julienne spring/green onions.