Stir-Fried Goat With Fresh Coriander
Published January 8, 1991
- Total Time
- 45 minutes
- Rating
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Ingredients
1 pound lean goat or lamb fillets or boneless loin or steaks
2 teaspoons dark soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon Oriental sesame oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons cornstarch
2 tablespoons peanut oil
4 ounces fresh mild chilies, seeded and cut in thin slices
½ cup fresh coriander leaves
Nutritional analysis per serving (3 servings)
6 grams carbs; 100 milligrams cholesterol; 325 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 1 gram fiber; 491 milligrams sodium; 32 grams protein; 2 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
Cut the meat into thin slices and combine it in a bowl with the soy sauce, rice wine, sesame oil, salt, pepper and cornstarch. Allow to marinate 30 minutes.
- Step 2
Heat a wok or large skillet until it is hot. Add the peanut oil and when it begins to smoke add the meat. Stir-fry 2 minutes until it is browned. Remove with a slotted spoon.
- Step 3
Add the chilies and stir-fry 2 to 3 minutes. Add the fresh coriander and stir-fry 2 minutes. Return the meat to the pan, stir once or twice, then serve.
Private Notes