Stir-fried chilli lamb with brocollini

Serves

Prep Time

Cook Time

Ingredients

500 g lamb spips

2 tbsp oil

1 small onion, cut into thin wedges

3 cloves garlic, crushed

1 small chilli, finely chopped

1 bunch brocollini, cut into even sized pieces and cut again horizontally

2 tbsp water or beef stock

1 tbsp soy sauce

0.25 cup Kecap Manis sauce

steamed rice to serve

Combine the lamb sliips with half of the oil
Heat the wok, ensure it is hot. Stir-fry the lamb sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Reheat the wok, add remaining oil and heat. Add onion, garlic and chilli and stir-fry for 1-2 minutes. Add the brocollini and water and stir-fry for 2-3 minutes
Return the lamb to the wok, add the soy and Kecap Manis, toss to combine. Serve immediately
Serving suggestion: Serve with steamed rice

The wok - better too hot than not hot enough. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cookin
Best lamb cuts for stir-frying; lamb stir-fry sliips or prepare your own from eye of loin/backsliap, tenderloin/fillet, round or topside leg steak