Lamb Stir-Fry
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
545 kcal
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Course
Main Course, Lunch
Lamb Stir-Fry
Description
Lamb Stir-Fry starts with trimming fat from lamb steak and cutting it into thin strips, which are quickly browned in sesame oil for a tender and flavorful base. Fresh vegetables including broccoli, bell pepper, pak choi, baby corn, and mangetout add a mix of crisp and tender textures. After initial lamb cooking, vegetables are added and cooked briefly to maintain some crunch.
Egg noodles and a homemade sauce made from soy sauce, sesame oil, crushed garlic, fresh ginger, lime juice, and Chinese five spice are stirred in and cooked together, allowing the noodles to soak up savory and tangy flavors. The lime juice brightens the dish, while Chinese five spice adds a warm aromatic depth.
Green onions and optional sliced chilies serve as garnishes for fresh, sharp flavors and visual appeal. This stir-fry is a complete meal showcasing contrasting textures and balanced seasoning.
Variations include using different sauces like teriyaki or sweet and sour, incorporating extra greens, or serving with rice instead of noodles. Leftovers keep well refrigerated or frozen and can be reheated gently.
Ingredients
For the stir-fry:
- 250 g Lamb steak
- 0.5 head broccoli
- 1 red bell pepper
- 1 pak choi aka bok choy
- 70 g baby corn
- 50 g mangetout aka snow peas
- 300 g egg noodles
- 1 tablespoon sesame oil
For the sauce:
- 2 tablespoon sesame oil
- 4 tablespoon soy sauce
- 2 garlic crushed, clove
- 30 g ginger finely chopped, fresh
- 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
- Swap the sauce for teriyaki or sweet and sour for a different flavor profile.
- Add extra greens such as kale or chard for more vegetables.
- Serve the dish with rice instead of egg noodles if preferred.
- Leftovers can be refrigerated for up to 2 days or frozen for up to 2 months.
- Add red chilies on top for spice, or omit for mild flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 545kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 104mg | 35% |
| Sodium | 1229mg | 51% |
| Potassium | 1362mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 11016IU | 220% |
| Vitamin C | 215mg | 239% |
| Calcium | 318mg | 32% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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