Cooking method:

1. Cut two lean New Zealand Lamb leg steaks into thin strips. Toss with two tsp of freshly grated root ginger (or half a tsp of ground ginger), one crushed garlic clove and the finely grated rind of half an orange.
2. Heat one tbsp of sunflower oil in a large frying pan or wok.
3. Add the lamb and stir-fry for one minute. Add a pack of fresh stir-fry vegetables – or a mixture of any vegetables that you’ve got handy – and stir-fry for a further two minutes.
4. Mix two tsp of cornflour with one tbsp of dark soy sauce until smooth.
5. Stir the juice of one orange (around five tbsp) into the cornflour mixture.
6. Pour over the lamb and vegetables and cook for a few seconds more until the sauce is thickened and glossy.
7. Serve with hot noodles or rice.