Packed with veggies, this lamb stir-fry makes a simple yet satisfying low-fat mid-week meal.
Ingredients
- 2 tablespoons vegetable oil
- 400g lamb backstraps (eye of loin), cut across the grain into thin slices
- 1 large leek, pale section only, cut into 1cm-thick slices
- 300g cauliflower, cut into small florets
- 2 large (about 350g) carrots, peeled, thinly sliced diagonally
- 250g green beans, ends trimmed, halved
- 2 large garlic cloves, crushed
- 2 1/2 tablespoons hoisin sauce
- 2 tablespoons Massel beef stock
- 2 teaspoons sambal oelek
- Steamed white rice, to serve
Method
- Step 1Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add a third of the lamb and stir-fry for 1 minute or until just browned. Transfer the lamb to a plate. Cook the remaining lamb in 2 batches.
- Step 2Heat the remaining oil in the wok or pan over high heat. Add the leek, cauliflower, carrots and beans, and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute.
- Step 3Stir in the hoisin sauce, beef stock and sambal oelek, and cook, tossing, for a further 2 minutes or until the vegetables are tender crisp.
- Step 4Return the lamb and any juices to the wok or pan and toss for 1 minute or until well combined.
- Step 5Serve immediately with the rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1215 kj
Energy
14g
Fat Total
8g
Fibre
27g
Protein
14g
Carbs (total)
All nutrition values are per serve
Notes
Lamb backstraps are sometimes labelled as lamb loin eye roast.
Nutritional information without rice.
- Author: Jan Purser
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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