Sweet and sour lamb
A simple, easy and cost effective mid-week meal.
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|500 g||Lamb steaks|
|1 tbsp||Sweet chilli sauce|
|1 cup||Beef stock|
- Heat oil in a wok or large frying pan and stir-fry lamb steak, sliced thinly over a high heat for 5 minutes to brown all over. Remove to one side.
- Add all the vegetables (thickly sliced peeled carrots, roughly diced onion, thickly sliced green pepper with seeds removed, thickly sliced spring onions) to the pan and stir-fry for 2 to 3 minutes to brown. Return lamb to the pan.
- Add honey, chilli sauce and beef stock, then simmer for 5 minutes until liquid is reduced and ingredients are cooked. Serve immediately, with steamed rice on the side.