Lamb and snow pea stir fry

A mouthwatering lamb stirfry that's quick and easy to make for those busy weeknights.

Lamb and snow pea stir fry

Serves 4


3 tbsp vegetable oil
1/3 cup kecap manis
1/4 cup lemon juice
salt and pepper
300g lamb steaks
1 red capsicum, thinly sliced
200g snow peas
4 spring onions, thinly sliced
1 red chilli, deseeded and finely chopped
2 cups cooked rice


To create your marinade, combine 1 tbsp oil, kecap manis, lemon juice, salt and pepper in a bowl. Thinly slice lamb, add to the marinade, and toss to coat. Cover and set aside for 20 minutes. Heat 2 tbsp of oil in a wok over high heat. Add a third of the lamb, cook for 1-2 minutes or until browned and set aside. Cook the remaining portions of lamb this way and set aside. Add the capsicum to the wok and cook for 1 minute. Add peas, onion and chilli and cook for a further 1 minute. Add 1 tbsp water and cover for 1 minute. Return the lamb to the wok with remaining marinade and heat thoroughly. Spoon cooked rice into bowls, top with the stir-fry and serve.

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