Teriyaki Lamb Stir Fry Food

TERIYAKI LAMB STIR-FRY

Steps:

• To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes.Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required.Serve the stir-fry with noodles or rice.

TERIYAKI LAMB STIR FRY (EASY)

Steps:

• To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together except the sesame seeds and set aside.Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes. Add the stir-fry vegetables and cook for a further 1-2 minutes.Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season, if required.Garnish with the sesame seeds and serve with noodles or rice.

TERIYAKI BEEF STIR-FRY OR MARINADE

Steps:

• Mix all ingredients together for the marinade.
• Cut the beef into one inch strips and add to the marinade.
• Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
• To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
• Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
• Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
• Add the beef, mixing well to blend all the flavors and ingredients.
• If you want, you can add some more of the marinade with the beef.
• Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
• It went great with a bottle of Cabernet Shiraz Merlot red wine.
• Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
• If you don't mind the salty flavor, you can add more for your taste.

LAMBS FRY

Steps:

• Clean liver and remove outer membrane with figers (that will make it soft).
• Cut liver in slices of 1 centimeter (1/2 inch).
• In a plastic bag place the flour with sliced livers and shake, remove livers and shake off excess flour.
• In a frying pan, pour the oil and in medium heat fry livers about 1 minute on each side, set aside on a towel paper to drain oil.
• In a frying pot fry onion, garlic and peppers till onion is soft, add stock with the rest of the ingredients (except noodles and sauerkraut), bring to boil, reduce heat to medium add fried livers and cook for about 5 minutes or until livers are soft (If sauce needs to be thickened add in a 1/4 cup of water 1tspoon of corn flour,add it to sauce and let cook for another minute or two).
• In a pot boil noodles (normaly takes about 5 minutes-- check instructions on package) remove and drain in a colander.
• In the same pot or wok, pour 1Tspoon of oil, heat till starts smoking add noddles with sauerkraut fry for about 5 minutes.
• Serve fry lamb with noodles and pour sauce on top.
• If you don't like noodles they can be replaced by mashed potatoes.