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Time to make:
25 mins, prep 10 mins, cook 15 mins
$4.45 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons peanut oil
- 500g lamb fillets, thinly sliced
- 2 cloves garlic, crushed
- 4 green onions, roughly chopped
- 1 green capsicum, sliced
- 1 tablespoon reduced-salt soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons cornflour
- 2 teaspoons sesame seeds, toasted
- 4 cups cooked rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a wok until very hot. Add 1 teaspoon of oil and swirl it around to coat the wok. Stir-fry lamb in batches over high heat for 2–3 minutes or until browned. Remove from wok and set aside.
Step 2 Reheat wok, add remaining teaspoon of oil and stir-fry garlic, green onion and capsicum for 2 minutes. Remove from wok and set aside.
Step 3 Combine sauces and cornflour with 1/3 cup cold water in a small bowl. Add to wok. Bring to the boil. Reduce heat and simmer for 3–4 minutes or until sauce thickens slightly.
Step 4 Return lamb, with any juices, to wok. Add green onion mixture to wok. Toss to coat with sauce. Serve with rice and a sprinkling of sesame seeds.
About this recipe
First published: September 2009