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
- Combine lamb with 2 tbs sauce. Set aside 5 mins.
- Drain lamb and stirfry in heated oil in small batches for 1 minute. Remove.
- Stirfry onion 2 minutes. Add other veg and stirfry 2 minutes. Add sauce and 2 tbs water amd cook for 1 min.
- Add lamb back in and noodles. Toss til heated through
Final Comments
Add baby spinach or broccoli, sliced chili, beansprouts or halved baby corn
|
|