Name: Lamb and tomato stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 500 gram lamb leg steaks, sliced; 1 red onion, thinly sliced; 2 clove garlic, crushed; 1 tablespoon grated ginger; 1 red capsicum, thinly sliced; 1 bunch broccolini, sliced; 4 large roma tomatoes, roughly chopped; steamed rice to serve; Sauce; 1/4 cup soy sauce; 1/4 cup white wine vinegar; 2 tablespoon fish sauce; 2 tablespoon caster sugar; 2 teaspoon cornflour

Lamb and tomato stir-fry

Sweet tomatoes and succulent lamb are the stars of this easy stir-fry recipe, which includes a homemade stir-fry sauce that's sure to please your taste buds

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon vegetable oil

500 gram lamb leg steaks, sliced

1 red onion, thinly sliced

2 clove garlic, crushed

1 tablespoon grated ginger

1 red capsicum, thinly sliced

1 bunch broccolini, sliced

4 large roma tomatoes, roughly chopped

steamed rice to serve

Sauce

1/4 cup soy sauce

1/4 cup white wine vinegar

2 tablespoon fish sauce

2 tablespoon caster sugar

2 teaspoon cornflour

Method

1.In a wok or large frying pan, heat half the oil on high, swirling to coat base and sides.

2.Stir-fry lamb in two batches for 2-3 minutes each until browned. Remove from wok.

3.Wipe out wok and add remaining oil. Stir-fry onion, garlic and ginger for 1 minute. Add capsicum and broccolini, then stir-fry for 1-2 minutes. Add tomato and stir-fry for a further 1-2 minutes.

4.For sauce – in a jug, stir all the ingredients together.

5.Return lamb to wok with sauce. Toss until combined and sauce has boiled and thickened. Serve on a bed of steamed rice.

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Ingredients

Method

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