Ingredients
Units Scale
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Chinese cooking wine
- 500g lamb, thinly sliced
- 1/2 cup chicken stock
- 1 teaspoon cornflour
- 1 tablespoon vegetable oil
- 2 onions, cut into wedges
- 1 green capsicum, cut into strips
- 4 cloves garlic, crushed
- 1 teaspoon grated ginger
- 1 red chilli, seeded and chopped, optional
- 1 tablespoon oyster sauce
- Basmati rice, to serve
Instructions
- Place lamb into a bowl.
- In a jug, mix the soy sauce and Chinese cooking wine. Stir well and pour over the lamb. Cover and marinate in the refrigerator for at least 30 minutes.
- Cook rice following packet directions.
- In a small bowl, slowly mix the stock into the cornflour, stirring until smooth. Set aside.
- Heat oil in a large frying pan over medium heat. Cook the lamb in two batches until golden brown. Remove and set aside.
- Add onion and capsicum to the pan and cook for 2 minutes.
- Stir in the garlic, ginger, and chilli, cooking for 1 more minute.
- Return the lamb to the pan along with the stock mixture and oyster sauce. Stir gently until the sauce thickens.
- Serve hot with steamed rice.
- Prep Time: 40
- Cook Time: 15
