Lamb Stir Fry

Ingredients

• Servings: 6
• 5 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons sesame oil, divided
• 1 (1 pound) lamb tenderloin, cut into strips
• 1 fresh red chile pepper, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 head bok choy, leaves and stalks separated, chopped
• 2 crowns broccoli, chopped
• 1 teaspoon ground ginger

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• heat 1 tablespoon oil in a wok over medium-high heat. cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. transfer lamb to a plate and return wok to heat.
• heat remaining oil in the same skillet over medium-high heat. cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. add lamb, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. season lamb mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.