Lamb And Broccoli Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb loin (partially frozen to make slicing easier)
• 4 cups fresh broccoli (can use more or less)
• 1 small red bell pepper, seeded and chopped (cut into thin strips)
• 1 small green bell pepper, seeded and chopped (cut into thin strips)
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons oyster sauce (can use more)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1/8 teaspoon ginger powder
• 3/4 lb button mushrooms, slices
• 3 -4 green onions, chopped
• black pepper (optional)
• cooked rice

Recipe

• 1 partially freeze the lamb to make slicing easier.
• 2 cut acrooss the grain into 1/4-inch thin strips; set aside.
• 3 slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• 4 in a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• 5 heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• 6 add in the lamb strips broccoli stalks (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the lamb is browned.
• 7 leaving the lamb mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• 8 add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• 9 season with black pepper to taste if desired.
• 10 serve with hot cooked rice.