- 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