Stir Fry

CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.

Approx Servings: 6

Ingredients:

Lamb Marinade;

– 600g lamb rump steaks, thinly sliced

– Baking Soda (1 tsp)

– Cornflour (2 tsp)

– Salt

– Soy sauce (1 tbsp)

Sauce;

– Pepper (to taste)

– Hoisin Sauce (2 tbsp)

– Broth (1/2 cup)

– Oyster sauce (2 tbsp)

– Soy sauce (2 tbsp)

– Crushed Garlic

– Dash of sugar

Vegetables;

– Olive oil (2 Tbsp)

– Ginger

– 2 Onions (optional)

– 3-4 Spring onion Stalks

– 1 Capsicum

– 1 full Broccoli Head

– 1 Zucchini

– Sesame seeds (optional to garnish)

Instructions:

Prepare the Lamb:

1. Trim and thinly slice the lamb steaks.

2. Combine Lamb Marinade ingredients in a bowl, and coat Lamb.

3. Cover and refrigerate for 45 minutes to 1 hour.

Cook the Lamb:

1. Heat a wok or large pan over medium-high heat.

2. Add a drizzle of oil and stir-fry the marinated lamb until lightly browned. Remove from the pan and set aside.

Sauté the Vegetables:

1. In the same wok or pan, heat 2 tbsp of olive oil.

2. Toss in the capsicum, broccoli, and zucchini.

3. Add the grated ginger, crushed garlic, onion, and the white parts of the spring onion.

4. Stir-fry for 5-7 minutes, or until vegetables are crisp-tender.

Combine Sauce and Lamb:

1. Add the sauce ingredients (pepper, hoisin sauce, broth, oyster sauce, soy sauce, and sugar) to the wok, stirring to combine.

2. Return the browned lamb to the pan and mix well.

3. Let the sauce simmer for a few minutes, allowing it to thicken slightly and coat the lamb and vegetables.

4. Ensure the lamb is fully cooked through.

Serve:

1. Garnish with sesame seeds (if using) and serve immediately with steamed white rice or your favourite noodles.