Preparation time: 10 minutes
Cooking time: 8 minutes
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
¼ 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.
Serving 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.