Thai Basil Lamb Stir-Fry

Main Ingredient

Lamb

Ingredients

• 500 grams of lamb tenderloin, thinly sliced
• 3 tablespoons of vegetable oil
• 4 cloves of garlic, minced
• 2 red bird’s eye chilies, sliced
• 2 handfuls of Thai basil leaves
• 1 tablespoon of fish sauce
• 1 tablespoon of soy sauce, low sodium
• 1 tablespoon of oyster sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of whey protein isolate
• A pinch of black pepper

Cooking Instructions

1. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
2. Add the lamb slices and cook until browned. Remove and set aside.
3. In the same pan, add the remaining oil and sauté the garlic and chilies until fragrant.
4. Return the lamb to the pan, add fish sauce, soy sauce, oyster sauce, and rice vinegar. Stir well to combine everything.
5. Sprinkle the whey protein isolate over the mixture and stir well to ensure the lamb slices are well-coated.
6. Add in the Thai basil leaves and stir again until the leaves are wilted. Remove from heat immediately.
7. Season with black pepper.

Nutritional Information per Serving

• Calories: 380
• Protein: 45g
• Fat: 17g
• Carbs: 9g

Plating

Place the stir-fry on a plain white dish for creating a high contrast for the vibrant colors from the Thai basil and red chilies. Arrange the lamb slices in such a way that the browned, crackly surface is visible. Garnish with fresh Thai basil leaves and a side of fresh cucumber slices for a dash of green and a crisp, cool element to counterbalance the heat of the stir-fry. Spiralized cucumber could also be an additional replacement for traditional noodles to keep the carbs low on this dish. The final look of the plate should be vibrant, appetizing, and hinting at the bold flavors of the stir-fry.