| Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4 |
Ingredients
- 600g lamb leg steaks, thinly sliced into strips
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 1 red onion, thinly sliced
- 450g family-sized microwave brown rice, prepared according to packet instructions
- 350g fresh or frozen Asian stir-fry vegetables
- 1 bunch baby bok choy, trimmed, leaves separated
- 1/3 cup (80ml) sweet and sour sauce
- Green onions, thinly sliced, long red chilli, thinly sliced, to serve
Method
- Heat half the oil in a large non-stick wok or frying pan over high heat. Cook lamb, in batches, for 1-2 minutes or until browned. Set aside on a plate.
- Add remaining oil to wok. Heat over medium-high heat then add garlic and onion to wok and stir-fry for 2 mins. Add rice and vegetables and stir fry for a further 2-3 minutes. Add bok choy and cook for 1 minute. Stir in sweet and sour sauce and cook for 1 minute. Return lamb to wok, toss well to heat through. Season.
- Serve lamb stir-fry with green onion and chilli.
Top Tips
- When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour. The second side will take a little less time to cook.
- Once you return meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
- Omit chilli for a kid-friendly dinner.
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