It’s hard to go wrong with a stir-fry midweek.
This quick and tasty lamb stir-fry from Bord Bia is bursting with flavour, and the crunchy veg and cashew nuts make it a perfect healthy option when you don’t want to spend too much time cooking.
Lamb stir-fry with broccoli and carrots
• Serves four
Ingredients
400g lean lamb stir-fry strips or leg steaks, thinly sliced
1 tablesp cornflour
½ teasp Chinese five spice powder
1 tablesp brown sugar
2 garlic cloves, peeled and crushed
3 tablesp soy sauce
3 tablesp rapeseed or olive oil
1 large onion, halved and thinly sliced
1 carrot, cut into 5cm lengths and thinly sliced
100g tender stem broccoli, trimmed
1 tablesp oyster sauce
1 tablesp rice wine or sherry
2 tablesp water
2 scallions, thinly sliced
Handful of chopped and toasted cashew nuts
To serve: Brown rice
Method
Combine the cornflour, Chinese five spice powder, sugar, garlic, 2 tablespoons of soy sauce and 1 tablespoon of oil in a medium bowl. Add the lamb. Toss to coat, then set aside marinade for 15 minutes.
Heat a little oil in a wok or frying pan and stir-fry the onion, carrot and broccoli for a couple of minutes. Remove to a plate and keep warm while you cook the lamb.
Add a little more oil to the pan, and when it is very hot stir-fry the lamb in batches. As it cooks remove it to a plate and keep warm. Return the lamb and vegetables to the wok. Combine the oyster sauce, rice wine or sherry, remaining tablespoon of soy sauce and 2 tablespoons of water in a small bowl then add the mixture to the wok.
Stir-fry for two to three minutes or until heated through.
Sprinkle the scallions and chopped nuts over the stir-fry and serve with the rice.
