|1 Tbsp||Canola oil|
|500 g||Lamb steaks (Main)|
|1 Tbsp||Sweet chilli sauce (Main)|
|1 cup||Beef stock|
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- Heat canola or peanut oil in a wok or large frying pan and stir-fry lamb steak (diced or sliced) over a high heat for 5 minutes to brown all over. Remove to one side.
- Add all the vegetables (thinly sliced spring onions, thickly sliced green pepper with seeds removed, peeled carrots, thickly sliced onion, roughly diced) to the pan and stir-fry for 2 to 3 minutes to brown. Return lamb to the pan.
- Add the honey, sweet chilli sauce and beef stock and simmer for 5 minutes until liquid is reduced and ingredients are cooked. Serve immediately, with steamed rice on the side.