Pan Asian Lamb Stir-fry | Recipe | Simply Beef & Lamb
Pan Asian Lamb Stir-fry
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Cooking tools:
- Microplane
- Citrus press
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 225g lamb steaks, cut into 1cm strips
- 2 tablespoons peanut butter
- 2 tablespoons light soy sauce
- 2-3 tablespoons sweet sherry
- Zest and juice of 1 lime
- 1 garlic clove, peeled and crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- 2 tablespoons freshly chopped coriander
- 4 tablespoons water
- 2 teaspoons sesame or sunflower oil
- 1 large red pepper, deseeded and cut into small chunks
- 1 small bunch spring onions, chopped
- 100g baby sweet corn, cut in half, lengthways
- 100g beansprouts
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