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Stir-fried chilli lamb with brocollini

Stir-fried chilli lamb with brocollini



Prep Time


Cook Time



500 g lamb spips

2 tbsp oil

1 small onion, cut into thin wedges

3 cloves garlic, crushed

1 small chilli, finely chopped

1 bunch brocollini, cut into even sized pieces and cut again horizontally

2 tbsp water or beef stock

1 tbsp soy sauce

0.25 cup Kecap Manis sauce

steamed rice to serve


  • Combine the lamb sliips with half of the oil
  • Heat the wok, ensure it is hot. Stir-fry the lamb sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat the wok, add remaining oil and heat. Add onion, garlic and chilli and stir-fry for 1-2 minutes. Add the brocollini and water and stir-fry for 2-3 minutes
  • Return the lamb to the wok, add the soy and Kecap Manis, toss to combine. Serve immediately
  • Serving suggestion: Serve with steamed rice


  • The wok - better too hot than not hot enough. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cookin
  • Best lamb cuts for stir-frying; lamb stir-fry sliips or prepare your own from eye of loin/backsliap, tenderloin/fillet, round or topside leg steak
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