Stir-Fried Lamb, Veges and Mixed Rice
Photography by Josh Griggs.
This recipe comes together in a matter of minutes, so have all the serving ingredients prepped, cooked and ready to go. Keep the pan very hot as it’s imperative that you don’t overcook the lamb.
Serves: 4
INGREDIENTS
2 tablespoons oyster sauce
2 tablespoons kecap manis
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼–½ teaspoon chilli flakes
3 lamb shortloins, sliced ½cm thick
1 large red onion, very thinly sliced
vegetable oil and sesame oil, to cook
To serve
hot cooked rice
cooked broccolini, broccoli or green beans, hot
2 raw carrots, peeled and julienned or grated
toasted sesame seeds, chilli sauce and lime wedges
METHOD
Combine the oyster sauce, kecap manis, garlic, ginger and chilli flakes in a medium bowl. Add the sliced lamb and onions and turn to coat in the sauce.
Heat a non-stick sauté pan or wok with a teaspoon each of vegetable and sesame oils until very hot. Add only enough lamb/onions to fit in a single layer in the pan and cook for about 40 seconds then turn and cook for another 30 seconds. Tip into a bowl and cover to keep warm. Repeat with the remaining lamb, adding more oil between batches.
To serve: Divide the rice between shallow bowls and top with the vegetables and lamb. Scatter with sesame seeds and serve with chilli sauce and lime wedges.
Cook's note: For a super quick weeknight meal, I heat up a couple of sachets of pre-cooked, combined wild and brown rice which are available at supermarkets and food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!