Lamb and mixed mushroom stir-fry
This tender lamb stir-fry served on brown rice makes a perfect fuss-free dinner
1 tbs, or canola oil
Lamb backstrap, raw
480 g, (buy 600g), fat trimmed, thinly sliced
1 medium, thinly sliced
200 g, coarsely chopped
Sugar snap peas
150 g, trimmed
1 bunch(es), cut into 4cm lengths
115 g, halved
1 clove(s), crushed
⅓ cup(s), (80ml)
Brown rice microwave packet
2 cup(s), (340g), to serve
- Heat a wok over high heat. Add 1 teaspoon oil and heat for 30 seconds. Add half the lamb and stir-fry for 1–2 minutes or until browned. Transfer to a bowl. Repeat with another teaspoon of oil and remaining lamb.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion and stir-fry for 1 minute. Add mushrooms, sugar snap peas, broccolini and corn. Stir-fry for 4–5 minutes or until vegetables are just tender.
- Return lamb to wok with garlic and plum and soy sauces and stir-fry for 1–2 minutes or until heated through.
- Meanwhile, cook rice following packet instructions. Serve stir-fry with rice.
TIP: You can use chicken or beef instead of lamb.