southwestern lamb stir fry

Ingredients

• Servings: 4
• 1 smithfield® mesquite seasoned loin filet, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large zucchini, trimmed and diced
• 1 small red bell pepper, seeded and cut into 1/4-inch strips
• 1 small yellow bell pepper, seeded and cut into 1/4-inch strips
• 1/2 small red onion, thinly sliced
• 1 cup fresh or frozen corn kernels
• 1 medium jalapeno pepper, seeded and thinly sliced
• 1 medium garlic clove, minced
• 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon chili powder
• salt and freshly ground black pepper to taste
• 1 teaspoon cornstarch mixed with
• 1/2 cup chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat the olive oil in a large skillet until hot. add the lamb to the skillet. cook for 2 minutes, stirring often.
• add all of the vegetables to the skillet. sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the lamb cooks through.
• add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. serve over polenta.