Serves 4

A stir-fry is a quick, easy meal to prepare that all the family will enjoy. Try this delicious lamb stir-fry using Quality Mark trimmed Lamb Leg Steaks with the Heart Foundation Tick - a lean, healthier choice of red meat with less than 4% saturated fat.

Ingredients

• 400g Quality Mark trimmed Lamb Leg Steaks, cut into strips
• 80ml Hoisin sauce
• 2Tbsp Salt-reduced soy sauce
• 2Tbsp Amco Canola oil
• 1Tbsp Liquid honey
• 2tsp Ginger, peeled & grated
• 1 Orange, zested & juiced
• 1 Carrot, peeled & julienned
• 2 sticks Celery, sliced thinly
• 2 Bok choy, cut into small wedges
• 2 cups cooked Pam's Jasmine rice
• 1 Persimmon, sliced thinly (optional)
• ¼ cup Sunflower seeds, toasted

Method

In a mixing bowl, stir together the hoisin sauce, soy sauce, canola oil, honey, ginger and orange. Place the sliced lamb in the marinade, covered in the fridge for 1 hour.
Drain the lamb reserving the marinade. Heat a very hot wok or large sauté pan.
Drizzle in a little canola oil, toss in carrot, celery and bok choy and sauté with a small amount of water until just cooked. Place into a large mixing bowl and keep warm.
Add in little more canola oil, toss in the lamb and sauté till just cooked, and then pour over the marinade. Stir this into the vegetables.
Wipe the wok or sauté pan, add a little more canola oil and stir-fry the rice until warm and slightly coloured. Stir the rice through the lamb and vegetables, toss through the persimmon and scatter over the sunflower seeds.