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stir fry
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For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.
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Bavette is the perfect cut for a fast, easy weeknight meal. Because of the loose grain on this piece of meat, it’s a good candidate for marinade, as all the sauce can actually get in there, nice and deep.
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