Lamb, Brocolli and Capsicum Stirfry

So, I looked back to find my last recipe and it has been quite a while and was actually quite similar to my most recent cook. At least in title. That was from a cookbook, while this is me kind of winging it from a recipe I had from a friend who had just kind of modified something from a website. So I still think it's different enough that I'll still write about it here.

Ingredients

^{All the ingredients in a single photo! Bonus: that folder in the background is where the 'Lamb and Snow Peas' recipe lives}

600 Gram Lamb Rump, cut into strips
1 Tablespoon Honey
2 Tablespoons Olive Oil
1 small Brocolli
1 Bunch Bok Choy (or similar), washed and separated into leaves
2 Tablespoons Oyster Sauce
1 Tablespoon Soy Sauce
1 packet Udon Noodles

Method

• Prepare all the ingredients first
• Cut the Brocolli into bite sized florets. Finely slice the stalk.
• Cut the Capsicum into strips. Dice about a third of it.

^{Could have made the sauce up here also}

• Put the Lamb Strips, Honey and 1/2 tablespoon Oil into a bowl and mix well to coat all the meat.

^{'bowl' - recycled meat tray that this meat had just come out of. Worked well. Less washing up afterwards}

• Heat the wok. When hot, stir fry a third of the Lamb strips until browned. Set aside in a bowl and repeat until all the lamb is browned.

^{Really doesn't look like much in such a big wok, but you don't want more or you'll crowd it too much}

• Put the Noodles in a bowl of boiling water to separate (or follow instructions on packet)
• Reheat the wok, adding the remaining Oil.
• Add the diced Capsicum and Brocolli Stalks and get them to start to colour.

^{I actually wasn't sure about the stems, but they worked out great}

• Add the Brocolli and Capsicum strips, tossing them to mix well.

^{I really needed to cut a few of the bigger florets in half, as they were underdone when this was finished. They did however soften in microwaved leftovers}

• Mix the Oyster Sauce and Soy Sauce together in a bowl.

^{yup, black sauce in a silver bowl.}

• Add the bok choy and quickly toss through, before adding the meat back to the wok.
• Pour the sauce over and stir through.

^{Almost everything in the wok now and it's starting to look like it'll be a decent few meals}

• Drain and add the noodles to the wok. Mix through until well coated with the sauce.

^{just got to stir this through and then it's all done}

• Remove from the heat and serve in bowls.

^{Was quite a nice serve, and made 3 more of these from the batch too}

Thoughts

• I needed to use better meat I think, but it wasn't too bad.
• As mentioned above, some of the Brocolli needed to be smaller, or cooked longer.
• There should have been twice as much noodles to deal with the sauce. Or maybe just serving it with Rice would have soaked the sauce up nicely.

Previous Recipes

Beef and Brocolli Stirfry
Gary's Lamb and Tomato Curry
Moroccan Tagine
Chicken Paella
Sausage Rolls
Creamy Bacon Fettucine
Simple Chicken Curry