This is a really simple dish.. a simple marinade, then a quick fry in some oil, add the broccoli and it’s done! I love garlic in pretty much anything, but lamb + garlic is one of those flavour marriages that just go so well together. Broccoli is great in stir fry, as it soaks up all the juices and flavours in the wok.
INGREDIENTS:
- 500g lean lamb, thinly sliced
- 3 tablespoons dark soy sauce
- 4 tablespoons peanut oil
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon salt
- 1 teaspoon ground Sichuan pepper (or black pepper)
- 3 garlic cloves, finely chopped
- 1 cup broccoli florets
- 4 spring onions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
METHOD:
- Lay slices of lamb in a shallow dish. In a bowl, mix together 2 tablespoons soy sauce, 2 tablespoons peanut oil, 1 tablespoon rice wine, salt, and Sichuan pepper.
- Pour mixture over lamb, and turn to coat. Let marinate for 30 minutes.
- In a wok, heat remaining 2 tablespoons of peanut oil until smoking, then add lamb and garlic.
- Stir-fry for 2 minutes just until lamb changes colour on both sides, then remove from wok and set aside.
- Leave around 1 tablespoon of oil in wok; pour out excess.
- Add broccoli and spring onions and stir-fry 2 minutes.
- Add rice vinegar and remaining soy sauce and cook for another minute.
- Return the lamb to the wok, add sesame oil, and stir-fry for another 1 to 2 minutes, until lamb, brocolli, and sauce are thoroughly mixed.