Lamb And Pepper Stir Fry

• 4 1/2 teaspoons soy sauce
• 2 teaspoons honey
• 4 teaspoons vegetable oil
• 1 lb boneless lamb, cut into thin strips (from the loin)
• 1 red bell pepper, seeded and cut into 1/2 inch strips
• 1 yellow bell pepper, seeded and cut into 1/2 inch strips
• 6 scallions, cut into 2 inch lengths
• 4 cloves minced garlic
• 2 teaspoons grated peeled gingerroot
• 1 grated orange, zest of
• 1/4 teaspoon crushed red pepper flakes, to taste
• 2 tablespoons low sodium chicken broth
• fresh coarse ground black pepper
• 1 tablespoon chopped mint

1. In a small bowl mix the soy sauce and honey.
2. Heat a large nonstick wok or skillet over high heat.
3. Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
4. With a slotted spoon, transfer to a plate.
5. Reduce heat slightly.
6. Add the bell peppers; stir fry until slightly softened, about 4 minutes.
7. Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
8. Return lamb to wok.
9. Add the broth and pepper; stir fry 30 seconds longer.
10. Serve, sprinkled with the mint.

soy sauce, honey, vegetable oil, boneless lamb, red bell pepper, yellow bell pepper, scallions, garlic, gingerroot, orange, red pepper, chicken broth, ground black pepper, mint

Taken from www.food.com/recipe/lamb-and-pepper-stir-fry-65531 (may not work)