Ginger lamb stir-fry with ‘half-the-carbs’ rice recipe | Sainsbury`s Magazine
A speedy lamb stir-fry recipe with cauliflower rice for an easy midweek dinner
Ingredients
- 75g basmati rice, rinsed
- 250g small cauliflower florets
- about 250g lean lamb leg steaks
- 2 peppers, any colour
- 1 bunch spring onions
- 20g root ginger
- 2 garlic cloves
- 1 tbsp vegetable oil
- 2 tsp cornflour
- 2 tbsp light soy sauce* or tamari
- 1 tbsp clear honey
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