Name: Chilli lamb stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram lamb fillets, sliced thinly; 4 centimetre piece fresh ginger (20g), sliced thinly; 1 brown onion (200g), sliced thickly; 1 red capsicum sliced thickly; 2 tablespoon water; 1 teaspoon dried chilli flakes; 2 tablespoon oyster sauce; 2 tablespoon light soy sauce

Ingredients

2 tablespoon peanut oil

500 gram lamb fillets, sliced thinly

4 centimetre piece fresh ginger (20g), sliced thinly

1 brown onion (200g), sliced thickly

1 red capsicum sliced thickly

2 tablespoon water

1 teaspoon dried chilli flakes

2 tablespoon oyster sauce

2 tablespoon light soy sauce

Method

1.Heat half the oil in wok; stir-fry lamb, in batches, until browned

2.Heat remaining oil in wok; stir-fry ginger, onion and capsicum, 5 minutes. Add the water; cook, covered, about 10 minutes or until vegetables soften

3.Add chilli and sauces, return lamb to wok; stir-fry, 2 minutes or until heated through

If you like, add some asian greens during the last few minutes of the cooking time. Beef can be used in place of the lamb.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook