serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Everyday Eats
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ⅓ cup (80 ml) vegetable oil
- 340 g lamb backstrap, cut into 1 cm slices
- ½ medium onion, thinly sliced
- ½ leek, white part only, thinly sliced
- 2 garlic cloves, finely chopped
For the sauce
- 2 tbsp hoisin sauce
- 2 tbsp plum sauce
- 2 tbsp barbecue sauce
- 2 tbsp ground bean sauce
- 2 tbsp chilli bean sauce
Serves 4 as part of a shared meal.
Instructions
1. In a medium bowl, combine the ingredients for the sauce and set aside.
2. Heat half the oil in a large frying pan or wok, then add the lamb and stir-fry until browned. Remove to a plate.
3. Return the pan to the heat with 1 tbsp oil. Add the onion and leek and stir-fry for 2-3 minutes, or until softened. Remove to the plate with the lamb.
4. Return the pan to the heat with the remaining oil, then add the garlic. Cook, stirring for 30 seconds, or until just fragrant, then pour in the prepared sauce. Once hot, stir through the lamb and onion mixture and toss well to coat in the sauce. Serve.
Note
Chopsticks or Fork? will be published by Hardie Grant Books in May 2024.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Everyday Eats
