Stir-Fried Lamb with Broccoli and Mushrooms | Williams Sonoma

Ingredients

• 1 lb. (500 g) broccoli
• 1 lb. (500 g) boneless lamb leg steaks
• Salt and freshly ground pepper, to taste
• 2 Tbs. oyster sauce
• 1 Tbs. reduced-sodium chicken or vegetable broth
• 1 1/2 tsp. Asian fish sauce
• 1 1/2 tsp. Asian sesame oil
• 1 1/2 tsp. rice vinegar
• 3 Tbs. peanut or canola oil
• 4 garlic cloves, thinly sliced
• 1/2 lb. (250 g) cremini or button mushrooms, brushed clean and<br>   cut into slices about 1/4 inch (6 mm) thick
• 1 lime, cut into 6 wedges
• 1 1/2 Tbs. coarsely chopped fresh mint