Lamb, Broccoli, Chilli and Mint Stir Fry

By The Culinary Chase | October 26, 2007 |

Healthy eating and food on the table within 20 minutes is always a great combination! Don’t worry about the chillies being too hot so long as you remove the seeds and the white membrane you’ll be fine. This recipe is adapted from Australian Good Taste magazine.

Serves 4
2 tablespoons Chinese rice wine
2 teaspoons oyster sauce
500g lamb leg steaks, thinly sliced
2 fresh long red chillies, deseeded and thinly sliced
2 garlic cloves, thinly sliced
500g broccoli, cut into florets
60ml (1/4 cup) salt reduced chicken stock
6 shallots, cut into 4cm lengths
1/2 cup coarsely shredded fresh mint leaves
steamed basmati rice, to serve

Combine the rice wine and oyster sauce in a small bowl. Heat a wok over high heat and add 1/2 teaspoon oil (to lightly grease). Add one third of the lamb and stir fry for 1-2 minutes or until browned. Transfer to a bowl and repeat in 2 batches with the remaining lamb, reheating the wok between batches.

Heat the wok over high heat and add a bit of oil to lightly grease. Add the garlic and chili and stir fry for 1 minute. Add the broccoli and stock and stir fry for 2 minutes. Add the shallot and gently stir fry for 1 minute or until heated through. Add lamb and rice wine mixture to the wok and stir fry for 1-2 minutes or until heated through. Serve with steamed rice topped with mint.

The Culinary Chase’s Note: Lamb and mint go well together but if lamb isn’t a family favorite, substitute for beef or chicken.

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7 Comments

  1. Cynthia on October 27, 2007 at 02:05

    I think you made this dish with beef once and then I tried it myself and it was a winner. 🙂



  2. The Culinary Chase on October 27, 2007 at 09:44

    Hi Cynthia! Yes, you are right! I did do a dish similar to this back May 28,’07 (Williams Sonoma recipe) but this recipe is less time to make & not as fussy as the posting I did in May. Cheers! 🙂



  3. katiez on October 27, 2007 at 14:59

    I love beef and broccoli! I never think to use lamb, though…maybe because it’s a bit more expensive here! One chili for me…



  4. Bruno on October 27, 2007 at 15:14

    Culinary Chase, this looks fabulous!! I’m a big fan of lamb but have never tried it in a stir fry.



  5. Kate on October 27, 2007 at 18:56

    yummy yummy ….love lamb, And its very necessary to get a good cut so thats it cooks fast and remains succulent as well. I usually try the suyaki meat they keep at wellcome and citysuper as soon as the winter sets in.Ideal for hotpot , but even better in stir fries. and i ‘ll keep the seeds n membrane….like t hot 😛



  6. Kevin on October 29, 2007 at 00:34

    This looks good and sounds quick and tasty. I like the idea of topping it with mint.



  7. pinky on October 29, 2007 at 02:37

    it be appetizing
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