Beautifully tender strips of lamb fillet stir-fried until slightly charred, mixed with soya, rice wine vinegar, garlic, sugar, and sesame oil, creating a garlicky sticky sweet sauce coating.
Ridiculously easy to whip up and always a family favorite, I add fresh red chillis to the adult plates, and everyone’s happy. This time we had it with hot jasmine rice, steamed pak choi with oyster sauce, and a little homemade kimchi (recipe on my page) because I can never eat too much kimchi 😋
Lamb neck fillet is so underrated and such an inexpensive cut; it’s a tough cut and usually requires long and slow cooking; however, in this particular dish as it is sliced thin and flash-fried, which makes it so tender and works beautifully.
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Instructions