This Australia Day, prevent over-indulgence with this healthy yet delicious meal, created by Weight Watchers.


  • *  1 egg, lightly beaten

  • 2 tbs soy sauce

  • 2 tsp cornflour

  • 1 tsp caster sugar

  • ½ tsp bicarbonate of soda

  • *  600g lean lamb backstrap, fat trimmed, thinly sliced

  • 1 tbs sunflower or canola oil

  • *  1 red onion, thinly sliced

  • *  1 green capsicum, thinly sliced

  • *  2 celery sticks, thinly sliced

  • 1 tsp Chinese five spice

  • 2 tbs Shaoxing wine

  • 2 tbs hoisin sauce

  • 1 tbs black bean sauce

  • * ¼ cup fresh coriander leaves

  • Note

  • Filling and healthy foods are marked with an asterisk. These foods help fill you up and keep you healthy.


  • 1.

    Combine egg, soy sauce, cornflour, sugar and bicarbonate of soda in a medium glass or ceramic bowl. Add lamb and toss to coat. Cover and refrigerate for 3 hours. Drain lamb. Discard liquid.

  • 2.

    Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry lamb, in batches, for 2–3 minutes or until browned. Transfer to a plate.

  • 3.

    Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add onion, capsicum and celery and stir-fry for 1–2 minutes or until softened. Return lamb to wok with five spice, wine and hoisin and black bean sauces and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander.

  • Serve with:

  • 1.

    0 ProPoints value steamed snow peas and sugar snap peas, plus long-grain white rice. Add 4 ProPoints values per serve for ½ cup (85g) steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 584kj
  • Fat Total 45g
  • Saturated Fat 18g
  • Protein 28g
  • Carbohydrate 13g
  • Sugar 6g
  • Sodium 1003mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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