Spicy Lamb Stir Fry

1. Cut lamb into 1/8-inch thick strips.
2. Combine lamb, lemon juice, soy sauce, honey, ginger, garlic, and red pepper flakes in medium bowl.
3. Cover and refrigerate at least 2 hours.
4. In small bowl, blend water into cornstarch until smooth and set aside.
5. Generously coat a heavy skillet or wok with cooking spray.
6. Add oil and heat over high heat.
7. Add lamb with marinade and stir fry until lamb is no longer pink--3 to 4 minutes.
8. Transfer lamb to bowl using slotted spoon.
9. Add vegetables to skillet or wok. Reducei heat to medium-low.
10. Cover and cook until vegetables are crisp-tender, 2 to 3 minutes.
11. Stiri cornstarch mixture and add to skillet or wok. Stir and cook until sauce turns translucent, 30 to 60 seconds.
12. Return lamb to skillet or wok to heat briefly.
13. Serve immediately.
14. Suggested vegetables: sliced green onions, mushrooms, peppers, zucchini, celery, water chestnuts, trimmed snow peas, cauliflower or broccoli florets.
15. For a quick and easy version use 1 (16 ounce) package frozen broccoli, red peppers, bamboo shoots and mushrooms.
16. Increase vegetable cooking time to 4 to 5 minutes.