Stir-Fried Lamb with Broccoli and Mushrooms
Like other members of the crucifer family, broccoli is a nutritious powerhouse, loaded with vitamin C and vitamin A, calcium and beta-carotene. Here, it’s paired with lean lamb and immune-boosting mushrooms to create a nourishing dish for a cold night.
Ingredients
- 1 lb. (500 g) broccoli
- 1 lb. (500 g) boneless lamb leg steaks
- Salt and freshly ground pepper, to taste
- 2 Tbs. oyster sauce
- 1 Tbs. reduced-sodium chicken or vegetable broth
- 1 1/2 tsp. Asian fish sauce
- 1 1/2 tsp. Asian sesame oil
- 1 1/2 tsp. rice vinegar
- 3 Tbs. peanut or canola oil
- 4 garlic cloves, thinly sliced
- 1/2 lb. (250 g) cremini or button mushrooms, brushed clean and cut into slices about 1/4 inch (6 mm) thick
- 1 lime, cut into 6 wedges
- 1 1/2 Tbs. coarsely chopped fresh mint
Directions
Separate the broccoli florets from the stems and cut the florets into 1-inch (2.5-cm) pieces. Peel the stems with a vegetable peeler and cut on the diagonal into slices 1/4 inch (6 mm) thick.
Place the lamb on a baking sheet and freeze, uncovered, for 15 minutes. Cut into strips about 1 1/2 inches (4 cm) long, 3/4 inch (2 cm) wide and 1/2 inch (12 mm) thick. Season generously with salt and pepper.
In a bowl, stir together the oyster sauce, broth, fish sauce, sesame oil and vinegar.
In a wok over high heat, warm 1 Tbs. of the peanut oil. Add the lamb, distributing it evenly, and cook without moving it for about 20 seconds. Stir-fry the lamb until browned, about 3 minutes more. Transfer to a platter.
Add the remaining 2 Tbs. peanut oil to the wok and heat until very hot. Add the garlic and mushrooms and stir-fry for 1 minute. Add the broccoli and stir-fry until slightly softened, 2 to 3 minutes. Return the lamb to the pan and add the oyster sauce mixture. Reduce the heat to medium and stir-fry for 1 to 2 minutes to blend the flavors.
Transfer the stir-fry to a platter and squeeze 2 lime wedges over the top. Garnish with the mint and serve immediately, passing the remaining lime wedges at the table. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014).
