Spicy vegetable and lamb stir-fry
Ultimate wok stir-fry with tender lamb
4 - 5
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
This chilli and black bean laced stir-fry is a quick and delicious way to get dinner on the table in under 30 minutes. We love it loaded with vegetables and use whatever is in season.
Make sure you don't overcook the lamb leg steaks, you want them tender and juicy.
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Ingredients
400g Quality Mark lamb steaks
i
1 red capsicum
sliced
1 yellow capsicum
sliced
1 eggplant
sliced
1 bunch of choy sum
Or use a bunch of broccolini
200g asparagus
ends snapped off where the stem naturally bends
300g corn
2-3 garlic cloves
crushed
3cm fresh ginger
grated
4 green chillies
seeds removed and chopped
1/2 cup black bean sauce
1-2 Tbsp soy sauce
1/2 cup beef stock
1-2 tsp cornflour
a handful of cashew nuts
lightly toasted
Method
To Stir-Fry
1
Heat a dash of oil in a wok and stir-fry all the vegetables until they are tender but still crisp and then stir in the garlic, ginger and green chillies and cook until just fragrant. Set aside.
2
Add the lamb to the pan and cook quickly over a high heat so that the lamb browns.
3
This is best done in two batches to avoid stewing the lamb.
4
Return the vegetables to the pan with the black bean sauce, sweet soy sauce and stock mixed with the cornflour.
5
Cook until the sauce just thickens.
6
Serve quickly over boiled rice garnished with cashews if wished.
Nutrition Information per Serving (373g)
Energy
1047kJ (250 kcal)
Protein
24.1g
Total Fat
5.6g
Saturated Fat
1.5g
Carbs
22.1g
Dietary Fibre
g
Sodium
962mg
Iron
3.4mg
Zinc
3.5mg
Vitamin B12
1.6µg
