Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Lamb

INGREDIENTS

2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon oyster sauce
1 small red chilli, deseeded and finely minced
400g lamb fillet or loin, finely sliced
2 tablespoons peanut oil
1 small onion, peeled and cut into wedges
250g button mushrooms, roughly chopped
1 small bunch broccolini, washed and chopped
1 small red capsicum, deseeded and finely sliced

METHOD

Mix the soy, honey, oyster sauce with the chilli; add the lamb and toss to coat. Lift the lamb from the marinade and reserve both.

In a wok, heat half the oil to smoke point and quickly seal the lamb slices; this make takes two batches to do. Keep the lamb warm and pour in the remaining oil; bring up to smoke point.

Add the onion and cook for 1 to 2 minutes and tip in the broccolini and capsicum slices. Cook a further 2 minutes and then add the sealed lamb back into the wok along with the reserved lamb marinade. Cook until the capsicum is done. Sometimes you may need just a splash of water to help with the cooking process. Add only a small amount.

Serve with steamed or boiled rice.