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3 tsps peanut oil
350g lamb backstrap, thinly sliced
1 small red capsicum, seeded and sliced
3 green onions, cut into 4cm lengths
1 long red chilli, sliced
1 clove garlic, crushed
1½ tbsps fish sauce
2 tbsps lime juice
1 tbsp brown sugar
1/3 cup roughly chopped mint
Steamed rice, to serve

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.


Heat half the oil in a wok over high heat. Stir-fry the lamb in batches until browned. Set aside. Add the remaining oil to the wok. Stir-fry the capsicum, green onions, chilli and garlic until just tender. Meanwhile, combine the fish sauce, lime juice and brown sugar, stirring to dissolve the sugar. Return the lamb to the wok, add the sauce and simmer for one to two minutes. Toss with mint and serve immediately with steamed rice. Serves 4