Lamb Stir Fry
A delicious and quick stir-fry recipe featuring tender pieces of lamb, fresh vegetables, and flavourful seasonings. Perfect for a tasty weeknight meal.
Servings 4 Servings
Calories 537kcal
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.