Vietnamese-Style Sautéed Lamb & Bok Choy with Garlic Chili Oil

KetoHigh ProteinLow Carb

A 520-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 8 oz lamb loin, thinly sliced
• 4 cups baby bok choy, quartered
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp red pepper flakes (or more to taste)
• Salt and freshly ground black pepper to taste
• For the Garlic Chili Oil:
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 tsp red pepper flakes

Instructions

1. Prep: Thinly slice the lamb loin and quarter the bok choy. Mince garlic and grate ginger. Prepare the garlic chili oil by heating 2 tbsp olive oil in a small pan over low heat. Add the minced garlic and 1 tsp red pepper flakes, simmering gently for 5-7 minutes until the garlic is fragrant and slightly golden. Set aside.
2. Step 1: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced lamb and sear for 2-3 minutes per side until browned but still slightly pink in the center. Remove the lamb from the pan and set aside.
3. Step 2: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant.
4. Step 3: Add the quartered bok choy to the skillet and sauté for 3-4 minutes, until tender-crisp. Do not overcook.
5. Step 4: Return the lamb to the skillet with the bok choy. Add the sesame oil, rice vinegar, soy sauce, and 1/2 tsp red pepper flakes. Toss to combine and heat through for 1-2 minutes.
6. Step 5: Divide the sautéed lamb and bok choy between two plates. Drizzle generously with the prepared garlic chili oil.
7. Top tip: For an extra burst of freshness, garnish with chopped fresh cilantro or a squeeze of lime juice before serving.