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Stir-fried chilli lamb with brocollini

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500 g lamb strips
2 tbsp oil
1 small onion, cut into thin wedges
3 cloves garlic, crushed
1 small chilli, finely chopped
1 bunch brocollini, cut into even sized pieces and cut again horizontally
2 tbsp water or beef stock
1 tbsp soy sauce
0.25 cup Kecap Manis sauce
steamed rice to serve


1 Combine the lamb strips with half of the oil.
2 Heat 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.
3 Reheat 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.
4 Return the lamb to the wok, add the soy and Kecap Manis, toss to combine. Serve immediately.
5 Serving suggestion: Serve with steamed rice.


1 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
2 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