- Satay Sauce
- 1/4 cup smooth natural peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon crushed red pepper
- 1/2 cup reduced-sodium chicken broth
- 1/2 teaspoon cornstarch
- Lamb and Vegetables
- 1 pound boneless lamb (leg, loin or shoulder), trimmed of fat and cut into 1/2-by-2-inch strips
- 1 teaspoon canola oil
- 12 ounces green beans, trimmed and cut into 2-inch pieces
- 2 carrots, peeled and cut into matchsticks
- 4 cups shredded cabbage or packaged coleslaw
- 4 scallions, sliced diagonally into 1-inch pieces
- 2 cloves garlic, minced
- To prepare satay sauce: Whisk peanut butter, soy sauce, lime juice, brown sugar, ginger and crushed red pepper in a medium bowl until smooth. Whisk broth and cornstarch in a small bowl until combined and add to the peanut butter mixture; whisk until smooth.
- To prepare lamb and vegetables: Coat a Dutch oven with cooking spray and place over medium-high heat. Add lamb and cook, stirring, until cooked through, about 5 minutes. Transfer to a plate with a slotted spoon. Add oil to the pan, then green beans and carrots; cook, stirring, until tender-crisp, 3 to 4 minutes. Add cabbage (or coleslaw), scallions and garlic; cook, stirring, until tender-crisp, 2 to 3 minutes longer. Stir the satay sauce and add it to the pan along with the lamb. Cook, stirring often, until the sauce bubbles and thickens, about 1 minute.