[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 01/03/2024. See terms.
Photo of Balinese chilli lamb stir-fry by WW

Balinese chilli lamb stir-fry

Total Time
25 min
15 min
10 min
The secret to stir-frying is to keep moving the ingredients from the centre of the wok (the hottest part) to the sides (which are slightly cooler) so they sizzle but don’t burn.


Sambal oelek

2 tsp, (Indonesian chilli paste)

Reduced salt soy sauce

1 tbs

Fish sauce

1 tbs


2 clove(s), crushed

Lamb backstrap, raw

400 g, (Buy 500g), fat trimmed, thinly sliced

Canola oil

1 tbs, or sunflower oil

Brown onion

1 medium, thinly sliced

Bok choy

2 bunch(es), baby, coarsley chopped

Red capsicum

1 medium, thinly sliced

Oyster sauce

2 tbs

Lime juice

2 tbs


  1. Combine sambal oelek, soy and fish sauces and garlic in a bowl. Add lamb and toss to coat.
  2. Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry onion for 2–3 minutes or until softened. Add lamb mixture and stir-fry for 2–3 minutes or until browned.
  3. Add bok choy and capsicum and stir-fry for 1 minute. Add oyster sauce and juice and stir-fry for 1 minute or until lamb is just cooked through and vegetables are tender. Serve with lime wedges.


SERVING SUGGESTION: Microwave brown rice. TIP: You can use lamb fillets instead of backstrap.