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Teriyaki Lamb Stirfry




Source of Recipe


blue book






List of Ingredients



• 500g lamb strips (from lamb fillet or eye of loin (backstrap)
  
• 1/2 cup teriyaki sauce
  
• 2 tsp veg oil
  
• 2 onions cut into wedges
  
• 2 lge carrots cut into strips
  
• 200g snow peas (topped and tailed)
  
• 1 red capsicum, thinly sliced
  
• 200g dry egg noodles, cook and drain them
  






Instructions



1. Combine lamb with 2 tbs sauce. Set aside 5 mins.
   
2. Drain lamb and stirfry in heated oil in small batches for 1 minute. Remove.
   
3. Stirfry onion 2 minutes. Add other veg and stirfry 2 minutes. Add sauce and 2 tbs water amd cook for 1 min.
   
4. Add lamb back in and noodles. Toss til heated through
   






Final Comments


Add baby spinach or broccoli, sliced chili, beansprouts or halved baby corn