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Stir-fried chilli lamb with brocollini



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Cook Time



500 glamb strips
2 tbspoil
1small onion, cut into thin wedges
3cloves garlic, crushed
1small chilli, finely chopped
1bunch brocollini, cut into even sized pieces and cut again horizontally
2 tbspwater or beef stock
1 tbspsoy sauce
0.25 cupKecap Manis sauce
steamed rice to serve


1Combine the lamb strips with half of the oil.
2Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Reheat the wok, add remaining oil and heat. Add onion, garlic and chilli and stir-fry for 1-2 minutes. Add the brocollini and water and stir-fry for 2-3 minutes.
4Return the lamb to the wok, add the soy and Kecap Manis, toss to combine. Serve immediately.
5Serving suggestion: Serve with steamed rice.


The wok - better too hot than not hot enough. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cooking
Best lamb cuts for stir-frying; lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks

Recipe suggessions based on what you have in your fridge.

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