Lamb stir fry

Yield: 4 servings

Measure Ingredient
2 tablespoons Sesame oil
500 grams Lamb fillets; cut into thin
\N \N ; strips
1 \N Onion peeled; cut into wedges
1 tablespoon Finely grated ginger
1 \N Clove garlic; crushed
1 \N Red capsicum; seeded and cut into
1 \N Thin strips
1 \N 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

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.

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