Diabetic-Friendly Lamb and Vegetable Stir-Fry

local_grocery_store Ingredients

• 1 lb lamb sirloin, thinly sliced (grass-fed, if possible)
• 4 cups broccoli florets, chopped
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp cornstarch
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 tbsp vegetable oil

restaurant_menu Method

1. 1.In a small bowl, whisk together the cornstarch, soy sauce, honey, and 1/4 cup of water until smooth.
2. 2.Heat the oil in a large skillet over high heat. Add the lamb and cook until browned, about 2-3 minutes. Remove the lamb from the skillet and set aside.
3. 3.Add the broccoli, carrots, red pepper, garlic, and ginger to the skillet and cook until the vegetables are tender, about 5-7 minutes.
4. 4.Return the lamb to the skillet and pour in the sauce. Cook for 1-2 minutes, or until the sauce has thickened and the lamb is heated through.
5. 5.Serve over brown rice or quinoa, if desired.

lightbulb_outline Tips

• chevron_rightFeel free to substitute other vegetables, such as snow peas or mushrooms, depending on what you have on hand.
• chevron_rightFor a spicier stir-fry, add a pinch of red pepper flakes to the sauce.