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Oyster sauce lamb with water chestnuts

With oyster and soy sauce, button mushrooms, green beans and capsicum, this lamb dish is an easy and fast family weeknight dinner that's ready in 30 minutes. - by Chantal Walsh
  • 09 Mar 2017
Oyster sauce lamb with water chestnuts
Cook: 31 Minutes - easy - Serves 4 - nut-free - dairy-free - egg-free - pregnancy-safe
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With oyster and soy sauce, button mushrooms, green beans and capsicum, this lamb dish is an easy and fast family weeknight dinner that's ready in 30 minutes.

Ingredients

2 tbsp soy sauce

1 tbsp Chinese cooking wine

2 tsp cornflour

600 g lamb rump steaks, trimmed and cut into 2cm pieces

1 ½ cups long-grain rice

1 tbsp vegetable oil

200 g button mushrooms, quartered

300 g green beans, trimmed, cut into 5cm lengths

1 red capsicum, cut into thin strips

⅓ cup oyster sauce

227 g tinned sliced water chestnuts, drained

Method

  1. Blend soy sauce, wine and cornflour in a bowl. Add lamb. Toss to coat. Stand for 10 minutes. Drain lamb, discarding marinade.
  2. Meanwhile, cook rice according to packet directions. Cover to keep warm.
  3. Heat an oiled, large, non-stick wok over a very high heat. Add lamb in four batches. Stir-fry for about 4 minutes, or until browned. Remove. Wipe wok clean.
  4. Heat oil in same wok over a high heat. Add mushrooms, beans and capsicum. Stir-fry for about 5 minutes, or until almost tender.
  5. Return lamb to wok with oyster sauce and chestnuts. Stir-fry until lamb is hot.
  6. Serve stir-fry over rice.

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