Lamb Stir-Fry
This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.
Servings: 4 servings
Calories: 545kcal
Ingredients
For the stir-fry:
- 250 g of Lamb steak
- 0.5 head of Broccoli
- 1 Red bell pepper
- 1 Pak choi (bok choy)
- 70 g of Baby corn
- 50 g of Mangetout (snow peas)
- 300 g of Egg noodles
- 1 tablespoon of Sesame oil
For the sauce:
- 2 tablespoon of Sesame oil
- 4 tablespoon of Soy sauce
- 2 Garlic clove crushed
- 30 g of Fresh ginger finely chopped
- 1 Lime juice only
- 1 tablespoon of Chinese Five Spice
Instructions
- Make the sauce by mixing together 4 tbsp of Soy sauce, 2 tbsp of Sesame oil, juice of 1 Lime, 2 Garlic clove, 30 g of Fresh ginger and 1 tbsp of Chinese Five Spice.
- Trim the fat off 250 g of Lamb steak and cut into strips of about 1cm / 0.5 inch thick.
- Heat 1 tbsp of Sesame oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
- Add 0.5 head of Broccoli, 1 Red bell pepper, 1 Pak choi (bok choy), 70 g of Baby corn and 50 g of Mangetout (snow peas) to the hot pan and cook for 4 minutes.
- Add 300 g of 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.
Nutrition
Serving: 1portion | Calories: 545kcal | Carbohydrates: 75g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 104mg | Sodium: 1229mg | Potassium: 1362mg | Fiber: 9g | Sugar: 8g | Vitamin A: 11016IU | Vitamin C: 215mg | Calcium: 318mg | Iron: 6mg
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