recipes
Chilli Mint Lamb Stir-Fry
Birds Eye Malaysian Mix makes this stir fry extra quick and easy.
serves 3
10 min prep
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ingredients
| 2 teaspoons peanut oil 250g lean lamb sirloin, thinly sliced 1 clove garlic, peeled and crushed 1 small red chilli, thinly sliced 500g packet frozen Birds Eye Stir Fry - Malaysian 2 tablespoons oyster sauce 1/3 cup mint leaves, roughly chopped |
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instructions
step 1
Heat oil in a non-stick wok or pan; cook lamb for 2-3 minutes until browned. Remove from pan.
step 2
Add garlic and chilli to wok, cook for 1 minute. Add frozen Birds Eye Stir Fry and stir-fry for 3-4 minutes.
step 3
Return lamb to wok, stir in oyster sauce and mint and heat through. Serve immediately with rice or noodles.
recipe tip
Use Vietnamese mint when available.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1450kJ (347Cal) | 351kJ (84Cal) |
| Protein | 36.1g | 8.7g |
| Fat- Total | 10.0g | 2.4g |
| - Saturated | 2.9g | 0.7g |
| Carbohydrate | 23.2g | 5.6g |
| - Sugars | 19.8g | 4.8g |
| Dietary Fibre | 9.5g | 2.3g |
| Sodium | 1020mg | 247mg |
| Potassium | 1010mg | 244mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chilli Mint Lamb Stir-Fry
Chilli Mint Lamb Stir-Fry
Birds Eye Malaysian Mix makes this stir fry extra quick and easy.
ingredients
2 teaspoons peanut oil
250g lean lamb sirloin, thinly sliced
1 clove garlic, peeled and crushed
1 small red chilli, thinly sliced
500g packet frozen Birds Eye Stir Fry - Malaysian
2 tablespoons oyster sauce
1/3 cup mint leaves, roughly chopped
instructions
step 1
Heat oil in a non-stick wok or pan; cook lamb for 2-3 minutes until browned. Remove from pan.
step 2
Add garlic and chilli to wok, cook for 1 minute. Add frozen Birds Eye Stir Fry and stir-fry for 3-4 minutes.
step 3
Return lamb to wok, stir in oyster sauce and mint and heat through. Serve immediately with rice or noodles.
serves 3 10 min prep recipe tip
Use Vietnamese mint when available.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au