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.

Rate this recipe

High Iron

Lamb,

Under 30 Minutes,

Easy,

Dinner,

Lunch

Ingredients

400g Quality Mark lamb steaks

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

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.