Instructions: In bowl, toss lamb strips with 1 T soy sauce, 2 cloves garlic and 1/4 t red pepper flakes. Let marinate for 10 minutes. In nonstick skillet using 1 t oil, stir-fry lamb until pink color is gone. Remove lamb and cover to keep warm. Add remaining oil to skillet. Stir in ginger, remaining garlic and red pepper flakes. Cook, stirring constantly, about 1 minute. Stir in bell pepper, green onions, broccoli, celery, lamb and any juices that have collected. Cook, stirring until lamb is heated through and juices thicken.

Serve with hot rice.

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