Authentic Asian Sauces
Marinated Lamb Stir Fry
What You Will Need
Ingredients
- 500g Lamb, minced
- 170g Red onion, finely chopped
- ½ tbsp Coriander, ground
- ½ tbsp Mustard Powder
- ½ - 1 tsp Salt
- 250g Cherry tomatoes, halved
- 130g Fetta, crumbled
- 10g Parsley, chopped roughly
- 10g Basil, chopped roughly
- 500g Zucchini noodles
- 1 tbsp Lee Kum Kee Pure Sesame Oil
Marinade
- 1 tbsp Lee Kum Kee Minced Garlic
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- ½ tbsp Sugar
Made with
Lee Kum Kee products
How to make it
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Mix lamb and marinade ingredients together well, cover and refrigerate for at least an hour or up to overnight.
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In a hot wok or pan, sauté onion, coriander and mustard until onion is translucent. Reduce heat to medium, add lamb and cook through, stirring regularly to break up clumps of meat. Make sure you cook the lamb well for 15 minutes or so, allowing it to soften and render. Taste the lamb mix and add salt to taste.
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Gently sauté zucchini noodles for a couple of minutes so they’re only just cooked. Toss in Lee Kum Kee Pure Sesame Oil and set aside.
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Stir tomatoes through the lamb mix, allowing to wilt a little. Fold in parsley and basil, then fetta and serve with zucchini noodles.