Saucy lamb stir-fry
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Sesame oil
2 tsp
Fresh ginger
1 tsp, finely grated
Garlic
1 clove(s), crushed
Lamb rump, raw
225 g, (buy 250g), fat trimmed, thinly sliced
Shiitake mushrooms
1 cup(s), sliced, (70g) sliced
Snow peas
1 cup(s), (100g)
Carrot(s)
1 cup(s), grated, (120g) coarsely grated
Canned water chestnut, rinsed, drained
75 g, (½ cup)
Kecap manis
2 tbs
Dried chilli flakes
⅛ tsp
Peanuts, without skin, roasted, unsalted
20 g, (about 20 peanuts)
Green shallot(s)
2 individual, finely sliced
Instructions
1
Heat oil in a large non-stick frying pan or wok over medium-high heat. Add ginger and garlic and stir-fry for 30 seconds or until fragrant. Add steak, mushrooms, snow peas, carrot, and water chestnuts. Stir-fry for 3-5 minutes or until beef is cooked through and vegetables are tender.
2
Stir through kecap manis and chilli. Sprinkle with peanuts and shallots. Serve.
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