Lamb Stir-fry with Broccoli and Carrots

Name: Lamb Stir-fry with Broccoli and Carrots
Cook time: 40 min
Yield: 4
Ingredients: 400g lean lamb stir-fry strips or leg steaks, thinly sliced; 1 tablesp. cornflour; ½ teasp. Chinese five spice powder; 1 tablesp. brown sugar; 2 garlic cloves, peeled and crushed; 3 tablesp. soy sauce; 3 tablesp. rapeseed or olive oil; 1 large onion, halved and thinly sliced; 1 carrot, cut into 5cm lengths and then into batons; 100g tenderstem broccoli, trimmed; 1 tablesp. oyster sauce; 1 tablesp. rice wine or sherry; 2 tablesp. water; 2 scallions, thinly sliced; Handful of chopped and toasted cashew nuts; ; To serve : Brown Rice

Peppers and pak choi would also work well in this stir-fry.

4 people

40 min

Nutrition per serving

kcal

612 kcal
protein

28 g
total fat

25 g
saturates

5.3 g
iron

2.5 mg
carbs

72 g

Ingredients

400g lean lamb stir-fry strips or leg steaks, thinly sliced
1 tablesp. cornflour
½ teasp. Chinese five spice powder
1 tablesp. brown sugar
2 garlic cloves, peeled and crushed
3 tablesp. soy sauce
3 tablesp. rapeseed or olive oil
1 large onion, halved and thinly sliced
1 carrot, cut into 5cm lengths and then into batons
100g tenderstem broccoli, trimmed
1 tablesp. oyster sauce
1 tablesp. rice wine or sherry
2 tablesp. water
2 scallions, thinly sliced
Handful of chopped and toasted cashew nuts
To serve: Brown Rice

Lamb Stir-fry

400g lean lamb stir-fry strips or leg steaks, thinly sliced
1 tablesp. cornflour
½ teasp. Chinese five spice powder
1 tablesp. brown sugar
2 garlic cloves, peeled and crushed
3 tablesp. soy sauce
3 tablesp. rapeseed or olive oil
1 large onion, halved and thinly sliced
1 carrot, cut into 5cm lengths and then into batons
100g tenderstem broccoli, trimmed
1 tablesp. oyster sauce
1 tablesp. rice wine or sherry
2 tablesp. water
2 scallions, thinly sliced
Handful of chopped and toasted cashew nuts
To serve: Brown Rice

To prepare the lamb: Combine the cornflour, Chinese five spice powder, sugar, garlic, 2 tablespoons of soy sauce and 1 tablespoon of oil in a medium bowl. Add the lamb. Toss to coat then set aside marinade for 15 minutes.

To cook: Heat a little oil in a wok or frying pan and stir-fry the onion, carrot and broccoli for a couple of minutes. Remove to a plate and keep warm while you cook the lamb.

Add a little more oil to pan and when it is very hot stir-fry the lamb in batches. As it cooks remove it to a plate and keep warm. Return the lamb and vegetables to the wok. Combine the oyster sauce, rice wine or sherry, remaining tablespoon of soy sauce and 2 tablespoons of water in a small bowl then add the mixture to the wok.

Stir-fry for 2-3 minutes or until heated through.

To serve: Sprinkle the scallions and chopped nuts over the stir-fry and serve with the rice.

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To cook: Heat a little oil in a wok or frying pan and stir-fry the onion, carrot and broccoli for a couple of minutes. Remove to a plate and keep warm while you cook the lamb.

Stir-fry for 2-3 minutes or until heated through.

To serve: Sprinkle the scallions and chopped nuts over the stir-fry and serve with the rice.