Ingredients:
Lamb and marinade:
- Lamb back strap cut into strips
- Half a red onion - finely sliced
- Crumbled vegetable stock cube
- Salt and cracked pepper
- Glug of peanut oil
- 1.5 tablespoons of soy sauce
- Sesame oil to taste
- 1 tablespoon of apple cider vinegar
- Finely sliced red chilli - seeds in
- A handful of chopped fresh coriander
Veggies:
- Half a white onion, sliced
- Handful of snow peas
- Half a red capsicum, sliced
- Half a carrot, julienne
- Half a zucchini, julienne
- 1 x head of broccolini
Garlic rice:
- 1 minced clove of garlic
- Butter
- 1 cup of Basmati rice
- 1.5 cups of water
- Peanut oil
To garnish:
- Coriander
Method:
Prep - Lamb:
- Prepare lamb with marinade.
- Cover with cling wrap.
- Marinate for 3+ hours in the refrigerator.
- Chop veggies are per instructions - slice, chop and julienne.
Cook - Lamb:
- Brown the meat first, put to side.
- Sauté onion and veggies with a dash of soy sauce & sesame oil.
- Cook on a medium heat until the veggies start to get vibrancy to them, add the lamb.
- Cook for a further 5-7 minutes.
Cook - Garlic rice:
- Melt butter and peanut oil.
- Add in garlic until lightly browned.
- Add in 1 cup of rice, then add 1.5 cups of water.
- Boil water, then turn to low and cover for 15 minutes.
- Rice should be fluffy to serve.
Tip: Serve the lamb stir fry with garlic rice and top with coriander.