Herbed Lamb Stir Fry
|Lean boneless lamb/Beef top round steak||3⁄4 Pound|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dried thyme/1/4 teaspoon dried mint, crushed||1⁄2 Teaspoon, crushed|
|Nonstick spray coating||1|
|Pepper||1 Medium, cut into bite size strips (Green Or Sweet Red Variety)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Pita bread rounds||2 , split horizontally and quartered (6 Inch)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
Partially freeze meat.
Thinly slice meat across the grain into bite size strips.
In a medium mixing bowl combine onion, parsley, lemon juice, thyme or mint, and pepper.
Stir in lamb.
Spray a wok or large skillet with nonstick spray coating.
Add green pepper and garlic and stir fry 2 minutes or till pepper is crisp tender.
Remove from wok.
Add oil to hot wok.
Add lamb mixture and stir fry for 2 to 3 minutes or till done.
Return peppers to wok.