From leftover lamb meat or from lamb trimmings.
I make this dish with lots of capsicum and don’t eat rice with it.
If I eat rice, only 50 g boiled rice.
300 g lamb cutlet cut to thin pieces
1 red capsicum cut to diamond shape
1 small onion cut to diamond shape
1 spring onion chopped
1 tbsp chopped garlic
oil to fry the meat
1 tbsp hoisin sauce
2 tbsp soya sauce
few tbsp water
1 tsp corn flour
Salt and black pepper
Red chili flakes
1/4 tsp sechuan pepper
Marinate the meat in oil, garlic, black pepper for 30 minutes.
In the meantime cut the capsicum, onion and chop spring onion.
Mix the soya sauce, hoisin sauce and corn flour and water together.
On a few tbsp oil fry the meat in batches until turn white. Remove and keep aside.
On the remaining oil fry the garlic, and the capsicum and onion pieces until they become soft. Add the meat and fry for a minute.
Add the spices, taste until you have the perfect flavour you expected.
Add the cornflour mixture and stir fry until it becomes thick.
Scatter with chopped spring onion and serve.