Step 1

Mix the Marinade ingredients in a bowl. Put aside 1 tablespoon of the sauce.

Step 2

Add the sliced lamb to the bowl of the remaining sauce and marinate the lamb for minimum 1 hour, preferably overnight.

Step 3

Heat oil in a large frying pan (note over medium heat. Add onion, carrot, and capsicum. Sauté for about 1½ minutes.

Step 4

Add bean sprouts to the pan and sauté for a minute. Add the reserved sauce to the pan and mix.

Step 5

Shift the vegetables to the outer edge of the pan, making a ring shape so that the centre part of the pan is free to cook the meat.

Step 6

Spread the lamb pieces in the centre of the pan, without overlapping where possible. Cook for a few minutes until the edges of the lamb pieces start changing colour.

Step 7

Flip the lamb pieces over and cook for a couple of minutes. As the lamb pieces get cooked, I place them on the vegetables so that the juice from the lamb drops onto the vegetables.

Step 8

Turn the heat off and place the pan on the table.