Delicious lamb stir fry recipe with tender pieces of meat, vegetables, and flavourful Asian-inspired sauce. Perfect for a quick and easy dinner.
I love an easy stir fry. Lots of texture, flavour and colour, and tons of nutrients.
The kids love a stir fry because it’s a great chance to get the chopsticks out. We’re not good, but we like to try!
We typically have chicken or pork stir-fries, but lamb is a fantastic option too. For this lamb stir fry recipe I make a simple stir fry sauce with lime juice, which is really refreshing and works well with all of the veggies.
But one of the best things about stir fries is that you can change things up to suit you. So if there’s another sauce that you’d rather use, or you want to stick to a store-bought option, go for it!
Ingredients for Lamb Stir Fry
I try to use plenty of store cupboard essentials and colourful veggies when I make a lamb stir fry with noodles. I use:
Lamb – of course, for an easy lamb stir-fry recipe, you need the lamb!
Cooking Spray
Salt and Pepper
Straight to Wok Egg Noodles
Veggies
Red Onion
Carrot
Red Pepper
Baby Corn
Mangetout
Lamb Stir-Fry Sauce
Sesame Oil
Soy Sauce – I typically use a reduced salt or light soy option.
Garlic
Ginger Puree – Fresh ginger is fine too, but puree is super easy to use and we always keep some in the fridge.
Chinese Five Spice Powder
Lime Juice
Water
Cornflour – This is just to thicken the sauce faster, you can skip it and simmer for longer if you prefer.
What Cut of Lamb is Best for Stir Fry?
I tend to use either lamb rump or lamb leg steaks when I make stir fry. I slice my steaks into thin strips and remove any thick bits of fat.
You could use anything, though. A good quality diced lamb would be delicious.
Can You Make Stir Fry with Leftover Lamb?
Leftover lamb stir fry is a great way to use up your leftover roast lamb. You could even add some leftover veggies at the end (so they don’t go mushy) if you wanted to.
Just slice or dice your leftovers and cook until they are piping hot.
Can You Use Different Vegetables in Lamb Stir Fry?
When it comes to vegetables for lamb stir fry, you can use what you’ve got or what you like. I love baby corn and mangetout, but you can make changes if you want. Things like peppers, courgettes, mushrooms and beansprouts are awesome in stir fry.
Whatever you use, I recommend slicing or dicing fairly small so that they cook quickly when fried.
Can You Use Different Noodles?
Yes, I use medium straight-to-wok noodles in my stir-fried lamb because they taste great and are quick and easy to work with.
You can use any kind, though; just make sure you cook to packet instructions.
Lamb Stir Fry Instructions – Step-by-Step
This is a super simple midweek meal. You can get full quantities and instructions in the recipe card at the bottom of this post too.
Step One – Prepare the Sauce
Place the sauce ingredients in a jug or bowl and whisk thoroughly. Set aside until needed.
Step Two – Prepare the Veggies
The baby corn and mangetout might just need washing. Slice the onions and pepper, and I use a peeler to julienne my carrots, but you could also chop them into matchsticks.
Set to one side until needed.
Step Three – Preparing the Meat
If you are using lamb steaks, remove any thicker fat and slice the lamb into thin strips.
Place in a bowl and season well with salt and pepper.
Step Four
Warm a large frying pan or wok over medium heat on the hob and mist liberally with cooking spray.
Step Five
Add the lamb and fry for 5 minutes, stirring often, until the meat is browned.
Step Six
Add the vegetables and stir fry for a further 5 minutes, until they are starting to soften.
Step Seven
Whisk the sauce, in case any of the cornflour or garlic has settled on the bottom, and pour into the pan with the meat and veg.
Step Eight
When the sauce starts to simmer, reduce the heat and stir often for 10 minutes, or until the sauce has thickened to a syrupy consistency, and coats the meat and veg well.
Step Nine
Add the straight-to-wok noodles (if you are using different noodles, follow the packet instructions), stir well, making sure they are coated in sauce, and cook for about 3 minutes (or for the time stated on the packet), stirring often until the noodles are cooked.
Step Ten
Serve straight from the pan.
If you are using a frying pan, like me, it might be easier to use 2 pans or to cook in 2 batches.
More Easy Lamy Recipes
If you like this lamb recipe, you might also want to try:
Lamb Stir Fry
Ingredients
- 300 g Lamb Steaks (Sliced into thin strips)
- Pinch Salt and pepper
- Cooking Spray
- ½ Red Onion (Finely sliced)
- 1 Red Pepper (Seeds removed and finely sliced)
- 160 g Mangetout
- 290 g Baby Corn
- 1 Large Carrot (Peeled and sliced into thin strips or matchsticks)
- Straight to Wok Noodles for four.
For the Sauce:
- 2 Tablespoons Sesame Oil
- 4 Tablespoons Soy Sauce
- 3 Cloves Garlic – Crushed
- 1 Teaspoon Ginger Puree
- 1 Teaspoon Chinese Five Spice
- 1 Lime (Juice only)
- 100 ml Water
- 1 Tablespoon Cornflour
Instructions
- Place the ingredients for the sauce in a jug or bowl and whisk thoroughly. Leave to one side until needed.
- Place the lamb in a bowl and season well with salt and pepper.
- Warm a large frying pan or wok over medium heat on the hob and mist liberally with cooking spray.
- Add the lamb and fry for 5 minutes, stirring often, until the meat is browned.
- Add the vegetables and stir fry for a further 5 minutes, until they are starting to soften.
- Whisk the sauce and pour into the pan with the meat and veg.
- When the sauce starts to simmer, reduce the heat, and stir often for 10 minutes, or until the sauce has thickened to a syrupy consistency, and coats the meat and veg well.
- Add the straight-to-wok noodles and cook to packet instructions, making sure they are well coated in sauce and cooked before serving.
Notes
- If using different noodles, cook to packet instructions.
- Use an inch of grated root ginger if you prefer.
- Read the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
