Spicy vegetable and lamb stir-fry

Ultimate wok stir-fry with tender lamb

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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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Ingredients

  • 400g Quality Mark lamb steaksi

  • 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

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)

Energy1047kJ (250 kcal)
Protein24.1g
Total Fat5.6g
Saturated Fat1.5g
Carbohydrate22.1g
Sodium962mg
Iron3.4mg
Zinc3.5mg
Vitamin B121.6µg