Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 12/12/24. See terms.
Join now
Photo of Spicy lamb, sugar snap and watercress stir-fry by WW

Spicy lamb, sugar snap and watercress stir-fry

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Watercress has a mild peppery taste that adds an exciting new dimension to simple Asian stir-fry flavoured with sweet soy and chilli.

Ingredients

Sambal oelek

1 tsp

Lamb backstrap, raw

320 g, fat trimmed, thinly sliced

Kecap manis

1½ tbs, (sweet soy sauce)

Canola oil

1 tbs

Red onion

1 medium, cut into thin wedges

Garlic

1 clove(s), crushed

Sugar snap peas

200 g

Red capsicum

1 medium, thinly sliced

Watercress

1 cup(s), bunch, sprigs picked

Instructions

  1. Heat a wok over high heat. Add 1 teaspoon of oil and heat for 30 seconds. Stir-fry half the lamb for 2 minutes or until browned. Transfer to a plate. Repeat with another teaspoon of oil and remaining lamb.
  2. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 1 minute. Add garlic and sambal oelek and stir-fry for 30 seconds or until fragrant. Add 2 tablespoons water, sugar snap peas and capsicum and stir-fry for 2 minutes or until vegetables have softened.
  3. Return lamb to wok with kecap manis. Stir-fry for 1 minute or until lamb is heated through. Add watercress and gently toss to combine. Serve.

Notes

SERVING SUGGESTION: Steamed brown rice.

You might like

You might like