Lamb, bean and capsicum stir-fry



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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.