Lamb & Mint Stir-Fry

 

You might have had lamb and mint for your Sunday dinner, but have you ever tried it in a stir-fry? It tastes amazing, and is a fun alternative to your usual stir-fry. 

Substitute: Make this dish vegetarian by replacing the lamb with 400g of chickpeas, and the chicken stock with vegetable stock.

Serves 4 
Prep time: 5-10 minutes
Cooking time: 10 minutes

Ingredients

  • 2 tbsp oyster sauce 
  • 1 tbsp vegetable oil 
  • 500g lamb leg steaks, thinly sliced 
  • 2 red chillies, deseeded and thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • 500g broccoli, cut into florets 
  • 60ml chicken stock 
  • 6 spring onions, cut into long pieces and thinly sliced 
  • A large handful of fresh mint leaves, roughly chopped 

To serve: 

  • Basmati rice 

Instructions

1. Heat a wok over a high heat and add half the oil. Add half the lamb and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining lamb, making sure to reheat the oil before adding the lamb.

2. Add a little more oil to the wok. Add the chilli and garlic and stir-fry for one minute. Add the broccoli and stock, and stir-fry for two minutes. 

3. Add the spring onions and stir-fry for one minute or until they soften slightly.

4. Lastly, add the lamb back into the wok along with the oyster sauce and stir-fry for 1-2 minutes or until heated through. Serve with steamed rice.

Per serving: Fat 13.2g,Sat.Fat 4g, Carbs 11g, Energy 318kcal, Protein 39.3g,Sodium 0.2g, Sugar 2.7g, Fibre 4g.


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