Lamb, Chilli and Snow Pea Stirfry
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
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.