East-West Lamb
- Total Time
- About 15 minutes
- Rating
- Comments
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Ingredients
- 1¾tablespoons canola or corn oil
- 1pound tender lean lamb, cut in strips
- ¼teaspoon hot sesame oil
- 3medium red onions, chopped
- 3red or yellow peppers, cored and chopped
- 2tablespoons coarsely grated fresh ginger
- 1tablespoon reduced-sodium soy sauce
- 2tablespoons dry sherry
Nutritional analysis per serving (3 servings)
1169 calories; 113 grams fat; 55 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 9 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 13 grams protein; 230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
- Step 2
Add the lamb and saute quickly to brown. Remove meat and set aside.
- Step 3
Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
- Step 4
Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.
Private Notes