2 tbsp vegetable oil
450 gm lamb fillet - thinly sliced
125 gm carrots - sliced diagonally
2 sticks celery - thinly sliced
1 red pepper - seeded and sliced
1 yellow pepper - seeded and sliced
125 gm mangetout
1 large courgette - sliced
1 tbsp garlic paste
1 tbsp soy sauce
salt and ground fresh black pepper to taste
Heat the oil in a large saute pan or wok and quickly stir-fry the lamb for about 5 minutes, or until cooked through and golden brown. Remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Add the carrots, celery and peppers to the pan and stir-fry for 3-4 minutes.
Add the remaining ingredients together with the lamb. Cook for a further 2-3 minutes until the vegetables are just tender. Adjust the seasoning to serve.
9 Meals to Double and Freeze
8 hours ago