Lamb Tenderloin Canton

Ingredients

• Servings: 4
• 1 pound lamb tenderloin, cut into 1/2 inch cubes
• 2 eggs, beaten
• 3 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 cube beef bouillon
• 1 cup hot water
• 1 carrot, julienned
• 1 green bell pepper, julienned
• 4 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 51 mins


• coat the cubes of lamb in beaten egg, then roll them in cornstarch until well coated. set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
• in a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. add the carrot and green pepper, and toss to coat.
• heat the oil in a large skillet over medium-high heat. add the lamb cubes, and stir-fry until browned on all sides, about 3 minutes. add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. serve immediately over rice.