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Lamb, bean and capsicum stir-fry recipe

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Created by Lucy Nunes

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Photography: Richard Mortimer

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 15 minutes
Course: Lunch, Main

Lamb, bean and capsicum stir-fry

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

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Preparation

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.

If you enjoyed this Lamb, bean and capsicum stir-fry recipe then browse more Thai recipes, Modern Australian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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