WOK SEARED LAMB WITH PEANUT SAUCE

WOK SEARED LAMB WITH PEANUT SAUCE image

Categories Lamb

Number Of Ingredients 14

1 cup(s) chicken broth
4 tablespoon(s) smooth peanut butter
1 tablespoon(s) soy sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) sugar
1/2 teaspoon(s) crushed red pepper flakes
6 teaspoon(s) olive oil
3 scallions, cut into 1-inch pieces
3 clove(s) garlic, minced
2 tablespoon(s) fresh ginger, peeled and minced
2 bell peppers (any color), cut into 1/4 x 2-inch strips
12 ounce(s) linguine
1 pound(s) well-trimmed boneless leg of lamb, cut into 1/4 x 2-inch strips
1/4 teaspoon(s) salt

Steps:

1. In small bowl, whisk together broth, peanut butter, soy sauce, cornstarch, sugar, and red pepper flakes. 2. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add scallions, garlic and ginger and cook, stirring frequently, 5 minutes, or until scallions, are tender. Add 2 teaspoons oil and bell peppers and cook, stirring frequently 5 minutes, or until crisp-tender. With slotted spoon, transfer vegetables to plate. 3. Meanwhile, bring large pot of water to a boil. Add linguine and cook according to package directions until al dente. Drain. 4. Add remaining 2 teaspoons oil and lamb to skillet. Increase heat to high and cook, stirring constantly, about 3 minutes, or until lightly browned. Sprinkle with salt. 5. Return vegetables to pan. Stir peanut butter mixture, add to pan, and cook, tossing, 2 minutes, or until sauce is lightly thickened and coats back of spoon. 6. Divide linguine among pasta bowls and top with the lamb and peanut sauce. 7. Linguine with Beef and Peanut Sauce: Follow directions for lamb recipe, but substitute 1 pound well-trimmed flank steak. To prepare the flank steak for stir-fry, halve it lengthwise with the grain. Then cut it across the grain into 1/4-inch-thick strips. Skip bell peppers, add lime.