Looking for a nutritious meal? This Lamb and Black Bean Stir-Fry with Spring Onion, Chilli and Brown Rice recipe is a fuss-free way to enjoy delicious Asian inspired flavours.
Lamb and Black Bean Stir-Fry with Spring Onion, Chilli and Brown Rice Recipe
Serves 4
Ingredients:
1 packet Silver Fern Farms Lamb Stir-Fry
1 tbsp sesame oil
6 spring onions, shredded
4 zucchini, shredded
1 tbsp shredded ginger
Micro purple shiso, to serve
Brown rice, to serve
Toasted sesame seeds, to serve
Chilli oil to serve
Black Bean Marinade
2 tbsps fermented Chinese black beans
2 tbsps black vinegar (you can also use balsamic vinegar)
2 garlic cloves, crushed
1 tbsp finely grated ginger
¼ cup shoaxing wine
1 tbsp soy sauce
2 tbsps honey
Method
To make the marinade, place black beans, vinegar, garlic, ginger, shaoxing wine, soy sauce and honey in a medium bowl. Add the Silver Fern Farms Lamb Stir-Fry and toss to combine. Place in the refrigerator and allow to infuse for 30 minutes.
Heat oil in a large frying pan or wok over high heat. In two batches add the lamb and cook for 4 minutes, the remove from the pan, set aside, keep warm. Add the marinade to the pan, cook for 1 minute, add to the lamb.
Wipe out the pan with paper towel. Add the onion, zucchini and ginger to the frying pan and cook, tossing for 30 seconds.
To serve, divide the lamb and zucchini mixture between bowls.
Top with shiso and serve with brown rice, sesame seeds and chilli oil.
Try some of our other stir-fry recipes:
