Spicy vegetable and lamb stir-fry
Ultimate wok stir-fry with tender lamb
Serves
4 - 5
Prep Time
10 mins
Cook Time
15 mins
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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ShareIngredients
400g Quality Mark lamb steaksi
1 red capsicum
sliced1 yellow capsicum
sliced1 eggplant
sliced1 bunch of choy sum
Or use a bunch of broccolini200g asparagus
ends snapped off where the stem naturally bends300g corn
2-3 garlic cloves
crushed3cm fresh ginger
grated4 green chillies
seeds removed and chopped1/2 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
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.
Add the lamb to the pan and cook quickly over a high heat so that the lamb browns.
This is best done in two batches to avoid stewing the lamb.
Return the vegetables to the pan with the black bean sauce, sweet soy sauce and stock mixed with the cornflour.
Cook until the sauce just thickens.
Serve quickly over boiled rice garnished with cashews if wished.
