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Lamb, bean and capsicum stir-fry
Photography: Richard Mortimer

Ingredients

  • ¼ cup (60ml) rice bran oil
  • 750g lamb strips
  • 200g snake beans, cut into 4cm lengths (see tip)
  • 2 red capsicum, cut into strips
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) oyster sauce
  • 1/3 cup chopped mint
  • steamed rice, to serve
  • KJ 1645, fat 21g, sat fat 6g

Lamb, bean and capsicum stir-fry

By Lucy Nunes
  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes
Method

1. Heat 2 tablespoons of oil in a wok on high. Stir-fry lamb in batches for 2 minutes, until browned. Remove from wok. Heat remaining oil and stir-fry snake beans, capsicum and garlic for 6 minutes, until browned and just tender. Return lamb to wok with oyster sauce and mint and stir to heat through.

2. Serve lamb stir-fry on a bed of steamed rice.

Tip: use green beans instead of snake beans if they're easier to find.

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