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lean lamb garlic butter onion water water salt brown rice water soy sauce cornstarch salt pepper green pepper orange segments
Viewed: 31 - Published at: 2 years agoIngredients
- 1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips
- 1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium onion, chopped
- 1 cup water
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 cup uncooked instant brown rice
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium green pepper, cut into rings
- 1 (11 ounce) can mandarin orange segments, drained
Method
- Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
- Stir in onion and 1 cup water; heat to boiling.
- Reduce heat; cover and simmer 15 minutes.
- Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
- saucepan.
- Stir in rice; reduce heat.
- Cover and steam 15 minutes.
- Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
- salt and pepper.
- Stir into lamb mixture.
- Add green pepper rings, reserving 2 or 3 rings for garnish.
- Cook, stirring constantly until mixture thickens and boils.
- Boil and stir 1 minute.
- Fold in orange segments.
- Serve over rice and garnish with reserved green pepper rings.
- NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.
