Dairy-Free Chinese Lamb and Pepper Stir-Fry

Ingredients

• 180 g boneless lamb shoulder, thinly sliced across the grain
• ½ red onion, thinly sliced
• ½ red bell pepper, thinly sliced
• 1 clove garlic, minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp olive oil
• 0.35 tsp fine salt
• 2 tbsp fresh cilantro, chopped

Method

1. Salt the lamb; whisk tamari, vinegar, and maple until combined.
2. Sear lamb in hot oil in batches until deeply browned.4 min timer
3. Stir-fry onion and pepper until crisp-tender; add garlic and ginger.3 min timer
4. Add sauce and simmer, stirring, until thick enough to coat.2 min timer
5. Return lamb, toss until hot, and finish with cilantro.1 min timer