2 tbsp vegetable oil
⅓ cup kecap manis
1 lemon, juiced (you will need ¼ cup juice)
salt and white pepper
2 lamb backstraps
1 large red capsicum, deseeded, thinly sliced
200g sugar snap peas, trimmed
4 green onions, thinly sliced diagonally
1 long red chilli, deseeded, finely chopped
1 small red chilli, deseeded, finely chopped
steamed rice, to serve
fried shallots, to serve
1. Combine 1 tbsp oil, kecap manis, lemon juice, salt and pepper in a bowl. Thinly slice lamb diagonally and add to marinade. Toss until well combined. Cover and set aside for 20 minutes.
2. Heat a wok over high heat, add 2 tsp oil. Add a quarter of lamb and stir-fry for 1-2 minutes or until browned. Set aside. Cook remaining portions of lamb and set aside.
3. Add capsicum to wok and stir-fry for 1 minute. Add peas, onion and chillies. Stir-fry for 1 minute. Add 1 tbsp water and cover for 1 minute. Remove 1/3 cup of capsicum and pea mixture and finely shred to top stir-fry to serve. Return lamb to wok with remaining marinade. Heat thoroughly.
4. Spoon rice onto plates. Top with stir-fry, shredded vegetables and sprinkle with fried shallots.