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Ingredients

2 tablespoons vegetable oil
400g lamb backstraps (eye of loin), cut across the grain into thin slices
1 large leek, pale section only, cut into 1cm-thick slices
300g cauliflower, cut into small florets
2 large (about 350g) carrots, peeled, thinly sliced diagonally
250g green beans, ends trimmed, halved
2 large garlic cloves, crushed
2 1/2 tablespoons hoisin sauce
2 tablespoons Massel beef stock
2 teaspoons sambal oelek
Steamed white rice, to serve

Method

Step 1 Heat 1 tablespoon of the oil in a wok or large frying pan over high heat. Add a third of the lamb and stir-fry for 1 minute or until just browned. Transfer the lamb to a plate. Cook the remaining lamb in 2 batches.
Step 2 Heat the remaining oil in the wok or pan over high heat. Add the leek, cauliflower, carrots and beans, and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute.
Step 3 Stir in the hoisin sauce, beef stock and sambal oelek, and cook, tossing, for a further 2 minutes or until the vegetables are tender crisp.
Step 4 Return the lamb and any juices to the wok or pan and toss for 1 minute or until well combined.
Step 5 Serve immediately with the rice.

Hoisin lamb and vegetable stir fry

How to make Hoisin lamb and vegetable stir fry

Ingredients

Method