Serving this wonderful lamb and black bean stir-fry with a steaming bowl of white rice will make the simple yet delicious midweek meal shine. Allow the rice to soak up flavours from thinly sliced lamb backstrap with broccoli, green beans, black bean sauce, sambal oelek and more tossed and sizzled in a trusty work.
- 1 tbsps peanut oil
- 500 g lamb backstrap (eye of loin), sliced thinly
- 300 g broccoli, cut into florets
- 300 g green beans, trimmed
- ⅔ cup (160ml) water
- 300 g snow peas, trimmed
- ½ cup (125 ml) black bean sauce
- 6 green onions, cut into 5 cm lengths
- 3 tsps sambal oelek
Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned all over. Remove from wok.
Heat remaining oil in wok; stir-fry broccoli, beans and half the water until tender.
Return lamb to wok with peas, sauce and the remaining water; stir-fry until peas are tender and lamb is heated through. Add green onion and sambal to wok; stir-fry to combine. Season to taste.