8 oz (225 g) lamb leg steak, cut into thin strips
2 tbsp light soy sauce
1 tbsp dry sherry
2 tsp wine vinegar
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil
1 clove of garlic, peeled and crushed
2 carrots, sliced
8 oz (225 g) leeks, trimmed and sliced diagonally
1 small green pepper, cored and
deseeded and cut into matchsticks
2 tbsp light soy sauce
1 tbsp dry sherry
2 tsp wine vinegar
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil
1 clove of garlic, peeled and crushed
2 carrots, sliced
8 oz (225 g) leeks, trimmed and sliced diagonally
1 small green pepper, cored and
deseeded and cut into matchsticks
method
1. Place the lamb in a shallow dish. Combine the soy sauce, sherry, vinegar and black pepper and pour over the lamb. Leave to marinate for 30 minutes.
2. Drain the lamb, reserving marinade, and heat a wok or large frying pan. Add the oil and heat through. Fry the garlic for 10 seconds, then add the lamb and stir fry for 1 minute until browned. Remove.
3. Add the carrots and marinade'and stir fry for 1 minute, add remaining vegetables and cook for 2 minutes. Return lamb, toss together for 30 seconds.
2. Drain the lamb, reserving marinade, and heat a wok or large frying pan. Add the oil and heat through. Fry the garlic for 10 seconds, then add the lamb and stir fry for 1 minute until browned. Remove.
3. Add the carrots and marinade'and stir fry for 1 minute, add remaining vegetables and cook for 2 minutes. Return lamb, toss together for 30 seconds.
serving amount
serves 2 - 3
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