Soy Lamb, Mushroom and Broccolini Stir Fry

• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon oyster sauce
• 1 small red chile, deseeded and finely chopped
• 400 g lamb fillets or 400 g loin lamb, finely sliced
• 2 tablespoons peanut oil
• 1 small onion, peeled and cut into wedges
• 250 g button mushrooms, roughly chopped
• 1 bunch Broccolini, washed and chopped
• 1 small red capsicum, deseeded and finely sliced

1. Mix the soy, honey, oyster sauce with the chilli; add the lamb and toss to coat.
2. Lift the lamb from the marinade and reserve both.
3. In a wok, heat half the oil to smoke point and quickly seal the lamb slices; this make takes two batches to do.
4. Keep the lamb warm and pour in the remaining oil; bring up to smoke point.
5. Add the onion and cook for 1 to 2 minutes and tip in the broccolini, mushrooms and capsicum slices.
6. Cook a further 2 minutes and then add the sealed lamb back into the wok along with the reserved lamb marinade.
7. Cook until the capsicum is done.
8. Sometimes you may need just a splash of water to help with the cooking process.
9. Add only a small amount.
10. Serve with steamed or boiled rice.

soy sauce, honey, oyster sauce, red chile, lamb fillets, peanut oil, onion, button mushrooms, red

Taken from www.food.com/recipe/soy-lamb-mushroom-and-broccolini-stir-fry-30937 (may not work)