Last night I fancied a quick stir fry before heading off to Abigail’s for The Rescue, so I pottered around on the BBC website and found this tasty little recipe. The chilli, sweet chilli and ginger give the dish some lovely flavours and combine well with the taste of the lamb. My only problem with the recipe is that the cooking time doesn’t really allow the broccoli to cook all the way through, unless the stems are very thin, and so they end up being a bit al dente. Next time I might try steaming them for five minutes first.
A tasty recipe, quick and easy to do. I’ll definitely be cooking this one again.
2 tablespoons of vegetable oil
600g of lamb leg steaks, thinly sliced
2 garlic cloves, peeled and thinly sliced
1 inch piece of root ginger, peeled and finely sliced into very thin strips
6 spring onions, shredded
3 level tablespoon of sweet chilli sauce
1 level tablespoon of tomato ketchup
3 tablespoon of light soy sauce
A pinch of dried red chilli flakes
1 red pepper, deseeded and cut into very thin strips
200g tenderstem broccoli
100ml of water
Place the vegetable oil in a wok and place over a high heat.
Add the lamb and stir-fry for 3 minutes. (you might need to do this in batches if there’s a lot of lamb.)
Remove the lamb with a slotted spoon, set aside and keep warm.
Add the garlic, ginger and spring onions and stir-fry for 1 minute.
Then add the sweet chilli sauce, tomato ketchup, soy sauce, chilli flakes and water. Bring to the boil, then reduce the heat and simmer for 2 minutes.
Add the red pepper and broccoli to the sauce and stir-fry for 3 minutes. Then return the lamb to the wok and cook for a further 2-3 minutes to heat through before serving.