Lamb and Peppers from the Wok

Average: 4 (1 vote)
(1 vote)
Lamb and Peppers from the Wok
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Health Score:
7,5 / 10
1 hr


200 grams Lamb fillet
200 grams Beef fillet
1 tablespoon soy sauce
2 tablespoons sherry
3 tablespoons Hoisin sauce
1 red paprika
1 yellow paprika
1 yellow onion
1 red chile pepper
30 grams ginger
2 garlic
150 milliliters Veal stock
2 tablespoons Oyster sauce
1 tablespoon sesame oil
1 tablespoon candied Bean sauce
1 tablespoon white balsamic vinegar
1 tablespoon cornstarch
2 tablespoons Peanut oil
Coriander (for garnish)
How healthy are the main ingredients?
gingersoy saucesesame oilgarlic

Preparation steps


Cut lamb and beef into thin strips, mix with 1 tablespoon soy sauce, 1 tablespoon sherry 1 tablespoon hoisin sauce, and both paprikas, and marinate covered for 20 minutes. Peel onion and chop finely. Peel the ginger and grate finely. Peel the garlic and chop. Rinse chile pepper, remove seeds and chop very finely. Rinse red peppers and cut into bite-size strips.


Mix the cornstarch with the veal stock and the remaining sherry, remaining hoisin sauce and the oyster sauce, bean sauce, sesame oil, balsamic vinegar. Add chopped chile pepper and stir. Drain the meat, pat dry, and fry in 1 tablespoon peanut oil, in batches if necessary, for 2 to 3 minutes. Remove and keep warm.


Add the remaining oil to the wok. Add onion, ginger and garlic and fry briefly. Add pepper to fry briefly. Return the cooked meat to the pan. Pour the veal stock mixture in and stir continuously until sauce has thickened, about 2 minutes. Serve garnished with cilantro leaves.