Five-Spice Lamb

• 1.5 # lean boneless lamb (leg or tenderloin)
• 2 tsp Chinese five-spice powder
• 3 Tbs sunflower oil
• 1 ea red bell pepper, cored, seeded, and julienned
• 1 ea yellow or orange bell pepper, cored, seeded, and julinenned
• 4-6 ea scallions, thinly sliced on the bias
• 6 oz haricot verts or fine beans, cut into 1.5 inch lengths
• 2 Tbs quality soy sauce
• 4 Tbsp sherry (real sherry not the 'cooking' junk that isn't fit for cooking IMHO)
• Salt and Pepper (to taste)
• Chinese noodles, prepared ahead of time, ready to serve
• GARNISH:
• Some of the uncooked red and yellow pepper julienne, and fresh cilantro leaves

1. 1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours.
2. 2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl.
3. 3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute.
4. 4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste.
5. 5. Serve with noodles, garnish with peppers and cilantro.

lean, sunflower oil, red bell pepper, orange bell pepper, scallions, verts, soy sauce, sherry, salt, chinese noodles, pepper julienne

Taken from www.epicurious.com/recipes/member/views/five-spice-lamb-50003051 (may not work)