- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Get out the chopsticks and dive into a bowl of jasmine rice, baby pak choy and lamb stir-fry.
Ingredients
- 2 1/2 tablespoons peanut oil
- 500g lean lamb stir-fry strips
- 3 garlic cloves, crushed
- 200g green beans, trimmed, cut into 5cm pieces
- 1 bunch baby pak choy, trimmed, leaves separated, stems sliced
- 1/4 cup hoisin sauce
- Steamed jasmine rice, to serve
Method
- Step 1Heat a wok over high heat. Add 1 tablespoon oil. Add half the lamb. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with 1 tablespoon oil and remaining lamb.
- Step 2Add remaining oil to wok. Add garlic, beans and pak choy stems. Stir-fry for 2 minutes or until beans are just tender. Return lamb to wok. Add hoisin sauce and pak choy leaves. Stir-fry for to 1 to 2 minutes or until leaves have wilted. Divide rice between bowls. Top with lamb mixture. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1386 kj
Energy
18g
Fat Total
4g
Saturated Fat
5g
Fibre
31g
Protein
98mg
Cholesterol
371.45mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could add 1 red capsicum, thinly sliced, in step 2 with beans. Make a quick chilli soy sauce with 1/4 cup sweet chilli sauce and 2 tablespoons soy sauce.
Budget tip: By using lamb stir-fry strips instead of lamb leg steaks, we’ve saved you around $4 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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