Lamb, Chilli and Snow Pea Stirfry


3 tbsp vegetable oil

1/3 cup kecap manis

1/4 cup lemon juice

salt and pepper

300g lamb steaks

1 red capsicum, thinly sliced

200g snow peas

4 spring onions, thinly sliced

1 red chilli, deseeded and finely chopped

2 cups cooked rice


To create your marinade, combine 1 tbsp oil, kecap manis, lemon juice, salt and pepper in a bowl.

Thinly slice the lamb, add to the marinade, and toss to coat.

Cover and set aside for 20 minutes.

Heat 2 tbsp of oil in a wok over high heat. Add a third of the lamb, cook for 1-2 minutes or until browned and set aside. Cook the remaining portions of lamb this way and set aside.

Add the capsicum to the wok and cook for 1 minute. Add peas, onion and chilli and cook for a further 1 minute. Add 1 tbsp water and cover for 1 minute.

Return the lamb to the wok with the remaining marinade and heat thoroughly.

Spoon cooked rice into bowls, top with the stir-fry and serve.

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