You might have had lamb and mint for your Sunday dinner, but have you ever tried it in a stir-fry? It tastes amazing, and is a fun alternative to your usual stir-fry.
Substitute: Make this dish vegetarian by replacing the lamb with 400g of chickpeas, and the chicken stock with vegetable stock.
Serves 4
Prep time: 5-10 minutes
Cooking time: 10 minutes
Ingredients
- 2 tbsp oyster sauce
- 1 tbsp vegetable oil
- 500g lamb leg steaks, thinly sliced
- 2 red chillies, deseeded and thinly sliced
- 2 garlic cloves, thinly sliced
- 500g broccoli, cut into florets
- 60ml chicken stock
- 6 spring onions, cut into long pieces and thinly sliced
- A large handful of fresh mint leaves, roughly chopped
To serve:
- Basmati rice
Instructions
1. Heat a wok over a high heat and add half the oil. Add half the lamb and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining lamb, making sure to reheat the oil before adding the lamb.
2. Add a little more oil to the wok. Add the chilli and garlic and stir-fry for one minute. Add the broccoli and stock, and stir-fry for two minutes.
3. Add the spring onions and stir-fry for one minute or until they soften slightly.
4. Lastly, add the lamb back into the wok along with the oyster sauce and stir-fry for 1-2 minutes or until heated through. Serve with steamed rice.
Per serving: Fat 13.2g,Sat.Fat 4g, Carbs 11g, Energy 318kcal, Protein 39.3g,Sodium 0.2g, Sugar 2.7g, Fibre 4g.