Lamb stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil |
| 500 | grams | Lamb fillets; cut into thin |
| ; strips | ||
| 1 | Onion peeled; cut into wedges | |
| 1 | tablespoon | Finely grated ginger |
| 1 | Clove garlic; crushed | |
| 1 | Red capsicum; seeded and cut into | |
| 1 | Thin strips | |
| 1 | Carrot; sliced diagonally | |
| 250 | grams | Broccoli florets |
| 125 | grams | Snow peas; trimmed |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Cornflour blended with |
| 1 | tablespoon | Water |
Directions
1. Heat sesame oil in a wok or frying pan over a high heat. Add half the lamb and stir-fry for 5 minutes or until brown. Remove lamb from pan and set aside. Repeat with remaining lamb.
2. Add onion, ginger and garlic to pan and stir-fry for 2 minutes. Add red capsicum, carrot, broccoli and snow peas and stir-fry for 5 minutes or until vegetables change colour and are just tender.
3. Return meat to pan, stir in soy sauce, oyster sauce and honey and stir-fry for I minute. Stir in cornflour mixture and stir-fry for I to 2 minutes longer or until sauce boils and thickens slightly. Serve immediately with noodles.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.