July 26, 2016

Serves 4

1 protein | 1 vegetable


1 Tbsp oil
1 large onion, chopped
500g lamb backstrap, sliced thinly
2 cloves garlic, finely chopped
1 small red onion, cut into wedges
1 fresh bird’s eye chilli, finely chopped
¼ cup lime juice
2 Tbsp sweet chilli sauce
2 Tbsp fish sauce
1 red capsicum deseeded and sliced
1 green capsicum, deseeded and sliced
½ cup fresh mint leaves


  1. Heat a wok until very hot, add ½ Tbsp oil and swirl to coat. Add the lamb in batches and cook for 2 mins or until browned. Remove from the wok.
  2. Heat remaining oil in wok, add the garlic and onion and cook for 30 secs. Return the lamb to the wok, add chilli, lime juice, red and green capsicum, sweet chilli sauce and fish sauce and stir-fry for 2 mins over high heat.
  3. Stir in the mint and serve. May be served with rice (1 grain/starchy carb serve) and/or vegetables.
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