Teriyaki Lamb Stir-fry

Main

• • 400g stir-fry lamb strips or lean lamb leg steaks, cut into stir-fry strips
  • 1 tablesp. rapeseed or olive oil
  • 150g mange-tout, sliced in half, lengthways
  • 1 large red pepper, quartered and cut into strips
  • 1 head of pak choi, cleaned and sliced lengthways
  • 1 medium onion, peeled and sliced
  • 1 tablesp. sesame seeds, lightly toasted in a dry frying pan

   

  Teriyaki Sauce

  • 60ml soy sauce
  • 1 tablesp. light brown sugar
  • Rind and juice of 1 lime
  • 2 garlic cloves, peeled and chopped
  • 1 chilli, deseeded and chopped
  • 5cm piece of ginger, peeled and chopped
  • 1 teasp. cumin

Side

• To serve:

  • Wholegrain rice