This recipe is another one from Mom. Really it is better done with beef than with lamb, but I don’t eat much beef. This is another one-two-three go! sort of meal, but some prep is required with a marinade. For dinner the longest part of the work is the rice you might serve with this.
Ingredients:
- 500 grams lamb filet
- 1 large onion, sliced thinly, lengthwise
- 1 large green pepper, sliced thinly, lenthwise
- 2 tbsp sesame oil
- 2 tsp low-sodium soy sauce
- 1/2 cup sherry
Slice lamb filets thin, and mix with soy sauce, 1 tsp sesame oil, and sherry. Let sit for at least four hours, preferrably longer.
Heat a large pan to high. Add remaining teaspoon of sesame oil, and stir fry peppers and onions for about three minutes. Drain marinade from lamb and add lamb. Cook for about one minute. Add marinade back in and allow to boil for two minutes.
Serves four with/over rice and a veg.