Chilli Mint Lamb Stir Fry
- PREP TIME: 10 mins
- COOK TIME: 8 mins
- SERVES: 3
- DOWNLOAD PDF
- DOWNLOAD TO DESKTOP COOKBOOK
To download this recipe to your Desktop Cookbook, click on the link to the left. Then select 'Open' from the popup that appears to display the recipe in your Desktop Cookbook.
Now in your Desktop Cookbook select 'Save recipe' and you're done.
Ingredients
- 2 teaspoons peanut oil
- 250g lean lamb sirloin, thinly sliced
- 1 clove garlic, crushed
- 1 small red chilli, thinly sliced
- 500g packet frozen Birds Eye Stir Fry Malaysian Mix
- 2 tablespoons oyster sauce
- 1/3 cup mint leaves, roughly chopped
Instructions
- Heat oil in a non stick wok or pan; cook lamb for 2-3 minutes until browned. Remove from pan.
- Add garlic and chilli to wok, cook for 1 minute. Add frozen Birds Eye Stir Fry Malaysian Mix stir fry for 3-4 minutes.
- Return lamb to wok, stir in oyster sauce and mint and heat through. Serve immediately with rice or noodles.
Hint:
Use Vietnamese mint if available.
