FLASH FRIED LAMB WITH SHERRY, SOY SAUCE & ORANGE

Perfect meal for a starving singleton still stuck at a hot desk...

Quick, Easy, Tasty & Nutritious: Stir-friend lamb, green beans and rice
'Beautifully tender meat, crunchy green beans and gorgeously separate rice grains. Fabulous!' Retired writer

Food which is discounted due to best-buy dates is almost always a delight.  Often at least a quarter and sometimes a third off, items which are normally outside budgetary boundaries suddenly become available.  As long as they are frozen or cooked on the day, they are likely to be fine.

In fact, even excellent.

Flash-fried Oriental Lamb arose from a discounted package of diced British lamb leg from a trusted supermarket*.  Marinated with sherry, soy sauce and orange and teamed with leftover raw green beans, it took barely 10 minutes to cook - including the optional rice.

The lamb was lean and with little fat; it was sliced thinly before marinading. 

The cooked lamb could have been served just as it was for a low-carb treat but 67 added quick-cook fluffy white Basmati rice** to soak up the fabulous juices. 

It was quite delicious, even though frugal - very little meat is required.  The recipe multiplies nicely.

Cost: £1'ish
Feeds: 1

*M&S

**Waitrose Aromatic & Fluffy Basmati

Ingredients:

   100gms thinly sliced raw cubes of lamb leg
   40gm green beans, topped & tailed
   peanut or light vegetable oil
   
Marinade:   
   2 tbsp sherry
   1 tbsp reduced salt soy sauce
   1/4 tsp minced garlic
   1/4 tsp minced peeled ginger
   zest of orange
   1-2 tsp orange juice
  
   water or stock

 Cooked rice (opt)

Method:

1. Mix marinade ingredients in a shallow bowl
2. Slice lamb cubes into thin slices
3. Place in marinade 20mins, turning now and again
4. Cook rice according to instruction; keep warm
5. Top and tail green beans
6. At end of marinading period, heat a large frying pan over high heat until very hot
7. Spray pan generously with oil; add slices of meat in one layer, shaking off marinade into the bowl; don't touch meat for 1-2 mins or until brown and crusty underneath
8. Turn meat over; cook half a minute; add green beans, leftover marinade and a couple of tablespoons water or stock; stirring rapidly
9. Cover, turn heat down to med; leave 2-3 mins or until beans are cooked to your liking
10. Pour lamb & juices over rice

Comments:
'Beautifully tender meat, green beans with just the right amount of crunchiness and gorgeous grains of rice; gorgeous layers of flavour!' Retired writer

 See Nav Bar: Recipes II/Lamb...

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission'