Balinese chilli lamb stir-fry
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Sambal oelek
2 tsp, (Indonesian chilli paste)
Reduced salt soy sauce
1 tbs
Fish sauce
1 tbs
Garlic
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.