Lee Kum Kee Stir-fry Aussie Rump of Lamb
Stir-fry Aussie Rump of Lamb with Broccoli, and Egg Noodles in Oyster Sauce and Chiu Chow Chilli Oil by Timothy Dela Cruz, Head Chef at Smiths of Smithfield
Born in Manila, Timothy discovered his passion for cooking at a young age in his family’s small restaurant and later honed his craft across notable London kitchens including Caravan, Bonnie Gull and Jason Atherton’s The Social Company, as well as leading roles internationally such as opening Pig & Palm in the Philippines.
“Adding Lee Kum Kee sauces deepens umami, balances chilli heat, enriches the lamb, and harmonises noodles with savoury complexity and glossy finish.”
Ingredients
Serves 2-3
For the lamb
• 300g lamb rump sliced lengthwise
• 2tbsp corn flour
• 1 tbsp Chinese 5 spice
• 1 tsp fine salt
• ½ tsp cracked black pepper
• ¼tsp caster sugar
• 70g Lee Kum Kee Premium Oyster Sauce
• 30ml Lee Kum Kee Premium Light Soy Sauce
• 20ml Lee Kum Kee Premium Dark Soy Sauce
• 15ml Chinese vinegar
• 8ml Lee Kum Kee Pure Sesame Oil
For the noodles
• 150g tender stem broccoli
• 100g bean sprouts
• 2 pak choi
• 3 shallots
• 2 garlic cloves
• 20g ginger
• 200g fresh egg noodles
• 40g Lee Kum Kee Chiu Chow Chilli Oil
• 10ml Lee Kum Kee Pure Sesame Oil
• Rapeseed oil for cooking
• Garnish with roasted peanuts, spring onions, fresh red chillies and fresh lime
Method
1. Cut the lamb rump into thin strips for even and fast cooking.
2. Add the remaining ingredients to marinate the lamb. The longer it marinates, the better the flavour. Marinate for a minimum of 2 hours.
3. Heat the oil in a wok over medium heat. Stir-fry the lamb, trying to avoid adding too much marinade at the beginning to allow better caramelisation. Once the meat is nicely browned, add the remaining marinade and reduce to a sticky glaze.
4. Set the meat aside.
5. For the noodles, bring a separate pot of water to the boil. Blanch the noodles for 2–3 minutes, then strain and place them in ice-cold water to stop the cooking process.
6. Heat a wok over high heat and add the oil. Stir-fry the broccoli first; once it is al dente, add the garlic, ginger and shallots. Sauté for about 2 minutes, then add the remaining vegetables.
7. Add the noodles to the wok to warm through and allow them to absorb the flavours of the vegetables.
8. Return the meat to the wok and toss to combine. Finish with the chilli oil and sesame oil.
9. Plate and garnish with roasted peanuts, spring onions, fresh chilli and lime.
