Lamb And Pepper Stir Fry - cooking recipe

Ingredients

4 1/2 teaspoons soy sauce
2 teaspoons honey
4 teaspoons vegetable oil
1 lb boneless lamb, cut into thin strips (from the loin)
1 red bell pepper, seeded and cut into 1/2 inch strips
1 yellow bell pepper, seeded and cut into 1/2 inch strips
6 scallions, cut into 2 inch lengths
4 cloves minced garlic
2 teaspoons grated peeled gingerroot
1 grated orange, zest of
1/4 teaspoon crushed red pepper flakes, to taste
2 tablespoons low sodium chicken broth
fresh coarse ground black pepper
1 tablespoon chopped mint

Preparation

In a small bowl mix the soy sauce and honey.
Heat a large nonstick wok or skillet over high heat.
Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
With a slotted spoon, transfer to a plate.
Reduce heat slightly.
Add the bell peppers; stir fry until slightly softened, about 4 minutes.
Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
Return lamb to wok.
Add the broth and pepper; stir fry 30 seconds longer.
Serve, sprinkled with the mint.