Chinese Pepper lamb

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source."

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

• 1 pound lamb top sirloin
• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground ginger

• 3 tablespoons vegetable oil, divided
• 1 red onion, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 
  

  1. Slice the lamb into 1/2-inch thick slices across the grain.
  2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the lamb strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  4. Return all the cooked lamb to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve