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Ingredients
1 ¾ tablespoons canola or corn oil
1 pound tender lean lamb, cut in strips
¼ teaspoon hot sesame oil
3 medium red onions, chopped
3 red or yellow peppers, cored and chopped
2 tablespoons coarsely grated fresh ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry
Nutritional analysis per serving (3 servings)
24 grams carbs; 116 milligrams cholesterol; 1170 calories; 45 grams monosaturated fat; 9 grams polyunsaturated fat; 55 grams saturated fat; 113 grams fat; 4 grams fiber; 251 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
- Step 2
Add the lamb and saute quickly to brown. Remove meat and set aside.
- Step 3
Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
- Step 4
Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.
Private Notes