This delicious Lamb Stir-Fry is on the table in under 20 minutes, making it a quick, easy and healthy weeknight meal. A great way to get lots of vegetables in one meal, and a simple way to cook lamb. Strips of lamb fried up with broccoli, corn, pak choi and noodles, and all brought together with a soy, garlic and ginger sauce.
We love a stir-fry! It's such a simple meal that is ready in a flash, and a good way to instantly boost your veggie intake for the day. Instead of using chicken or beef, why not try something new and use lamb. Lamb is a delicious protein source, and cooks really quickly in a stir-fry.
If you are looking for more lamb recipes, why not try our easy Slow Cooker Lamb Shoulder, curry night favourite Lamb Keema or something different for roast dinner, our Pulled Lamb?
Jump to:
Why you will love it
- Quick - This lamb stir fry is ready in under 20 minutes
- A great protein source - If you usually just have chicken or beef, this is a new way to get some extra protein.
- Packed full of vegetables - Stir fries are a great way to increase your vegetable intake.
Ingredients needed
- Lamb - We used lamb rump steaks. More lamb options are below.
- Stir-fry vegetables - We used red bell pepper, broccoli, pak choi (bok choy), baby corn and mangetout (snow peas).
- Noodles - Feel free to use your favourite noodles here.
- Stir fry sauce - We made our own, but a good quality store bought sauce will work.
A full ingredients list with measurements is in the recipe card below.
How to make lamb stir fryer - Step by step
One: Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
Two: Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
Three: Add the vegetables to the hot pan and cook for 4 minutes.
Four: Add the noodles and sauce to the pan and cook for a further 3 minutes.
Five: Serve topped with chopped spring onions (scallions) and sliced chilies.
Variations
We used lamb rump steaks and trimmed the fat and cut them into strips. You could use lamb mince or lamb leg steaks cut into strips as an alternative, and it would cook really quickly, or you could use chunks of lamb neck, but cooking times will vary.
The great thing about stir-fries is that you can put almost anything in them. They are a great fridge raid meal, and can really help to reduce the amount of vegetables you waste. You want to use a variety of colours so it looks nice and vibrant and have plenty of crunch in them too.
We went with some broccoli and pak choi (bok choy) to add greens, then some baby corn, bell pepper and mangetout for some extra crunch. If you are really short of time, grab a bag of prepared stir-fried vegetables on the way home from work.
Stir fry sauce
Again, this is a way that you can change it up every time and get really creative. We made a simple soy, ginger, garlic and chilli mix with some sesame oil and Chinese five spice. The lamb has plenty of flavour, so you don't want to take away from that.
But you could use teriyaki, sweet and sour or even a katsu. Use whatever your favourite stir-fry sauce is, but make sure it is one that will compliment the lamb.
What to serve with this
Noodles are just the ultimate stir-fry accompaniment aren't they? Quick to cook, filling and comforting and the sauce just clings really well to them.
If you don't fancy noodles, then leave them out of this dish and serve it on top of rice. Why try our Oven Cooked Rice or Microwave Rice.
Frequently asked questions
You can keep cooled leftovers in the fridge for 2 days or you can keep them in the freezer for around 2 months. Just make sure that it is fully defrosted and then you can heat it up in a pan - make sure it's piping hot too!
This depends on how you like your lamb cooked. The best way is to use a meat thermometer and for medium lamb it should be 65C.
As long as you use a gluten free soy sauce and make sure there is now cross contamination, then this can be gluten free.
Extra tips
• Use any sauce you like - try it with sweet and sour or teriyaki.
• Add some extra greens by throwing in some kale or chard.
• You can serve this stir-fry with noodles or rice.
• Leftovers will store in the fridge for 2 days or in the freezer for 2 months.
• If you want some spice, add some red chillies on top, or they can be left off for a more mild dish.
More lamb recipes
If you’ve tried this Lamb Stir-Fry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Lamb Stir-Fry
Ingredients
For the stir-fry:
- 250 g (8.75 oz) Lamb steak
- 0.5 head Broccoli
- 1 Red bell pepper
- 1 Pak choi (bok choy)
- 70 g (0.5 cups) Baby corn
- 50 g (0.5 cups) Mangetout (snow peas)
- 300 g (10.5 oz) Egg noodles
- 1 tablespoon Sesame oil
For the sauce:
- 2 tablespoon Sesame oil
- 4 tablespoon Soy sauce
- 2 Garlic clove - crushed
- 30 g (1 oz) Fresh ginger - finely chopped
- 1 Lime - juice only
- 1 tablespoon Chinese Five Spice
Instructions
- Make the sauce by mixing together 4 tablespoon Soy sauce, 2 tablespoon Sesame oil, juice of 1 Lime, 2 Garlic clove, 30 g Fresh ginger and 1 tablespoon Chinese Five Spice.
- Trim the fat off 250 g Lamb steak and cut into strips of about 1cm / 0.5 inch thick.
- Heat 1 tablespoon Sesame oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
- Add 0.5 head Broccoli, 1 Red bell pepper, 1 Pak choi (bok choy), 70 g Baby corn and 50 g Mangetout (snow peas) to the hot pan and cook for 4 minutes.
- Add 300 g Egg noodles and sauce to the pan and cook for a further 3 minutes.
- Serve topped with chopped spring onions (scallions) and sliced chilies.
Notes
- Use any sauce you like - try it with sweet and sour or teriyaki.
- Add some extra greens by throwing in some kale or chard.
- You can serve this stir-fry with noodles or rice.
- Leftovers will store in the fridge for 2 days or in the freezer for 2 months.
- If you want some spice, add some red chillies on top, or they can be left off for a more mild dish.
sarah
I found the sauce a bit plain and gritty from the spice. I'd suggest cooking garlic and ginger with onion first, then adding and cooking the five spice powder before going on with everything else. And add a sweeter sauce to taste at the end.