Lamb stir-fry
Serves 4 (with rice, noodles or pasta)
The key here is to have a wok large enough to cook for 4 at once. If you have a smaller wok you’re better to cook this in two batches. If the kids are eating this you might want to cut back on the aromatics (garlic, ginger and chilli).
Ingredients
2 - 3 New Zealand Lamb boneless leg steaks, or 2 - 3 boneless lamb neck fillets, cut into ½ inch thick slices
2 cloves garlic, grated
2 teaspoons grated ginger
2 pinches dried chilli flakes (or ½ red chilli, chopped)
2 tablespoons vegetable oil
2 teaspoons soy sauce
2 carrots, peeled and thinly sliced
1 red pepper, halved lengthways, core and seeds removed, cut into strips
4 tender-stem broccoli, cut into ½ inch lengths
3 spring onions, sliced
100g green peas, defrosted if frozen
50g toasted cashew nuts, roughly chopped
Method
1. Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 - 20 minutes at room temperature
2. Mix the soy sauce with ¼ tea-cup of water
3. Prepare the vegetables
4. Place the wok over high heat and add all of the lamb at once, spreading it out
5. Once browned, turn over and cook the other side for just 15 seconds
6. Remove the lamb and place in a heatproof bowl
7. Put the wok back on high heat (if there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot)
8. Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli
9. After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little
10. Return the lamb to the wok with any juices
11. Add the soy sauce water, spring onions, peas and cashews
12. Cook until the liquid has almost evaporated, tossing as it cooks
13. Taste for seasoning and serve
Prefer to watch and learn? Simply play the video below.
The key here is to have a wok large enough to cook for 4 at once. If you have a smaller wok you’re better to cook this in two batches. If the kids are eating this you might want to cut back on the aromatics (garlic, ginger and chilli).
Ingredients
2 - 3 New Zealand Lamb boneless leg steaks, or 2 - 3 boneless lamb neck fillets, cut into ½ inch thick slices
2 cloves garlic, grated
2 teaspoons grated ginger
2 pinches dried chilli flakes (or ½ red chilli, chopped)
2 tablespoons vegetable oil
2 teaspoons soy sauce
2 carrots, peeled and thinly sliced
1 red pepper, halved lengthways, core and seeds removed, cut into strips
4 tender-stem broccoli, cut into ½ inch lengths
3 spring onions, sliced
100g green peas, defrosted if frozen
50g toasted cashew nuts, roughly chopped
Method
1. Mix the lamb with the garlic, ginger and chilli and 1 tablespoon of the oil and leave covered for 10 - 20 minutes at room temperature
2. Mix the soy sauce with ¼ tea-cup of water
3. Prepare the vegetables
4. Place the wok over high heat and add all of the lamb at once, spreading it out
5. Once browned, turn over and cook the other side for just 15 seconds
6. Remove the lamb and place in a heatproof bowl
7. Put the wok back on high heat (if there are pieces stuck to it carefully wipe out with a paper towel but be careful as it’ll be hot)
8. Add the oil to the hot wok and place in, in this order, the carrots, pepper and broccoli
9. After 20 seconds, begin stirring the vegetables (keeping the wok on the heat) and cook until they soften and colour a little
10. Return the lamb to the wok with any juices
11. Add the soy sauce water, spring onions, peas and cashews
12. Cook until the liquid has almost evaporated, tossing as it cooks
13. Taste for seasoning and serve
Prefer to watch and learn? Simply play the video below.