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clove garlic ginger hoisin sauce soy sauce chilli sauce lean lamb fillet red bell peppers broccoli Basmati rice spray oil
Viewed: 62 - Published at: 5 years agoIngredients
- 6 clove garlic, finely chopped
- 2 tbsp fresh grated ginger
- 4 tbsp hoisin sauce, see my 'free from' recipe attached below within my crispy duck pancake recipe
- 4 tbsp soy sauce, see my soy-free version below
- 2 tbsp thai sweet chilli sauce
- 400 grams lean lamb fillet, sliced thinly
- 2 red bell peppers, sliced
- 400 grams broccoli cut into florets
- 2 packages (250g each) of microwave 'ready in 2 minutes' basmati rice
- 1 spray oil as needed
Method
- Combine the garlic, ginger, hoisin, soy sauce and sweet chilli sauce in a small bowl
- Spray a wok or frying pan with a little oil and brown off the lamb.
- It'll take 2 minutes over a high heat
- Remove the lamb and keep warm.
- Put the peppers and broccoli in the pan with 3 tbsp water added to the pan juices.
- Cook for 5 minutes until tender
- Add the lamb back in with the sauce mixture and heat through while you microwave the rice
- Plate up the rice and spoon the stir-fry on top
