Ingredients Jump to Instructions ↓

  1. 1 pound lamb

  2. 2 tablespoons lemon juice

  3. 2 tablespoons soy sauce

  4. 1 tablespoon honey

  5. 1 1/2 teaspoons grated gingerroot

  6. 2 garlic cloves, crushed

  7. 1/4 teaspoon red pepper flakes

  8. 1 tablespoon water

  9. 2 teaspoons cornstarch

  10. 1 tablespoon vegetable oil

  11. 4 cups frozen mixed vegetables

Instructions Jump to Ingredients ↑

  1. Cut lamb into 1/8-inch thick strips. Combine the lamb with lemon juice, soy sauce, honey, grated ginger root, crushed garlic cloves, and red pepper flakes in a medium bowl. Cover and refrigerate at least 2 hours. In small bowl, blend water into cornstarch until smooth; set aside. Add oil a heavy skillet or wok and heat over high heat. Add the lamb and marinade and stir-fry until the lamb is no longer pink, about 3 to 4 minutes. Transfer the lamb to a bowl then add frozen mixed vegetables to the wok. Reduce the heat to medium-low. Cover and cook until vegetables are done, about 3 to 4 minutes. Stir the cornstarch mixture and add to the wok. Stir and cook until sauce thickens, about 30 to 60 seconds. Return the lamb to the skillet and heat through.


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