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Quick & Easy Chilli & Lemongrass Lamb Stir-Fry
A simple midweek dinner idea ready in under 10 minutes.
lamb leg steaks
double deluxe soy sauce
lazy ginger puree
or 1 tsp grated ginger
lazy lemongrass puree
or 1 tsp finely chopped
or 1 garlic clove, finely chopped
add more or less to taste
Chinese Five Spice
dissolved in a little water
medium egg noodles
vegetables of choice
fresh red chilli
finely sliced, to garnish
toasted sesame seeds
Boil the kettle and put the medium egg noodles on to cook according to packet instructions.
Finely slice the lamb leg steaks into 0.5 cm thick pieces and set aside.
Mix the soy sauce, honey, ginger, lemongrass, garlic, chilli flakes and Chinese Five Spice together in a small bowl and set aside. Dissolve the cornflour in a little water and set aside too.
Heat the oil in a wok and stir fry the lamb leg steaks for 2 minutes, until browned.
Add the stir-fry sauce and bring to the boil, stirring to coat the meat.
Add your vegetables now if they need a little extra cooking time (ie: carrots, sweetcorn, peppers) and stir fry for another minute.
Stir in the cornflour dissolved in water. The mixture will thicken quickly, so cook for another 30 seconds or so.
Remove from the heat and stir in any finely sliced greens you're using (ie: pak choi).
Serve immediately with cooked egg noodles and garnish with the sliced red chilli and toasted sesame seeds.
Recipe from www.elizabethskitchendiary.co.uk