- 1 pound boneless leg of lamb, cut into thin 3-inch strips
- 1 tablespoon olive, vegetable, or sesame oil
- 4 cloves garlic, minced
- 3-4 cups chopped broccoli
- 1 cup baby turnip, halved and sliced into thin pieces
- 1 red bell pepper, finely chopped
- ½ cup soy sauce
- ¼ cup chili crisp
- 1 tablespoon honey or hot honey
- 1 teaspoon grated or minced fresh ginger
- 1 teaspoon corn starch mixed with 2 teaspoons cold water
- 2-3 tablespoons sesame seeds, optional
- Hot cooked rice or noodles, for serving
Heat the oil in a large skillet over medium-high heat. Add the lamb and stir-fry for 3-5 minutes or until it’s no longer pink. Remove from the pan and set aside.
In the same pan, stir-fry the garlic, broccoli, turnip, and red bell pepper in the remaining oil, for 3-5 minutes. Return the lamb to the pan.
In a small bowl, whisk all the ingredients for the sauce (soy sauce through sesame seeds) and pour the mixture into the pan. Stir-fry for 2-3 minutes or until everything fully combines and the mixture as completely simmered.
Serve hot over rice or noodles.
- Yields: 4 servings
- Preparation Time: 30 minutes
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