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Goat and red capsicum stir fry



Prep Time


Cook Time



700 gGoat rump or fillet (cut into strips)
2 tbspSoy sauce
2 tspSeasame Oil
1Red capsicum (Seeded and sliced)
1Onion (cut into wedges)
3Finger eggplants (sliced)
2Garlic Clove (finley chopped)
1 tbspShredded ginger
2 tspBrown sugar
Sliced green onion (to serve)
Hokkien noodles (to serve)


1Place the goat meat in a bowl and add the soy sauce and sesame oil. Set aside for 15 minutes.
2Add a little oil to a wok or large frying pan and cook the meat in batches until sealed. Remove each batch and set aside to rest.
3Heat a little more oil in the wok. Add the capsicum, onion and eggplant and stir fry for 6-8 minutes or until tender. Add the garlic and ginger and cook for a further 2 minutes.
4Return the meat to the wok and toss with the vegetables. Stir in the sugar. Cook for another 2-3 minutes then sprinkle with green onions.
5Serve with hokkien noodles or rice.

Recipe suggessions based on what you have in your fridge.

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