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  • Jack Wilson

Lamb Stir-Fry

* This is a sponsored post for Try Lamb * 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.

Lamb Stir-Fry

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.

Why should you try it?

✔ Ready in under 20 minutes

✔ A great protein source

✔ Packed full of vegetables

✔ Makes great leftovers

Love Lamb Week

It is Love Lamb Week (1st-7th September) and Try Lamb are on a mission to show people that lamb recipes don’t have to be expensive, unhealthy, unappetising and they are far more than the lamb casseroles that our grandparents used to make. Lamb recipes can be healthy, exciting, easy and affordable, and they don’t have to be slow cooked.

They challenged us to come up with an easy lamb recipe that is ready in under 30 minutes to celebrate Love Lamb Week. Whenever we want a quick and easy meal, we turn to a stir-fry. It is usually ready in under 30 minutes, you just throw everything in the pan and it’s a great way to have a meal packed full of vegetables too.

Lamb is so versatile, and this lamb stir-fry is the perfect midweek meal when you don’t have a lot of time. Visit the Try Lamb website for some more inspiring lamb recipes and follow them on Instagram and Facebook.

What Lamb To Use

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.

What Vegetables To Put in a Lamb Stir-Fry?

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 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.

What Sauce Goes With Lamb Stir-Fry?

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 a Lamb Stir-Fry?

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.

How To Store Leftovers

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!

Extra Tips:

  1. Use any sauce you like – try it with sweet and sour or teriyaki.

  2. Add some extra greens by throwing in some kale or chard.

  3. You can serve this stir-fry with noodles or rice.

  4. Leftovers will store in the fridge for 2 days or in the freezer for 2 months.

  5. If you want some spice, add some red chillies on top, or they can be left off for a more mild dish.

How to make Lamb Stir-Fry

One: Trim the fat off the lamb and cut into strips of about 1cm thick. Two: Chop your vegetables. Three: Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over. Four: Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice. Five: Get the noodles ready. Six: Add the vegetables to the hot pan and cook for 4 minutes. Seven: Add the noodles and sauce to the pan and cook for a further 3 minutes. Eight: Serve topped with chopped spring onions (scallions) and sliced chilies.

Want to try some other lamb recipes? How about these:

Stuffed Lamb Pita Warm Lamb Salad Greek Lamb Souvlaki Pulled Lamb Slow Cooker Lamb Rogan Josh Greek Lamb TraybakeDo you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up.

If you’ve tried this Lamb Stir-Fry or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy – we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓



5 from 9 votes

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.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Lunch, Main Course

Cuisine: British, Chinese

Keyword: chinese recipe, healthy lamb, healthy takeaway, lamb recipe, stir-fry recipe, takeaway alternative

Servings: 4 servings

Calories: 545kcal

Author: Dannii

Ingredients

For the stir-fry:

  1. 250 g lamb steak cut into strips

  2. 0.5 broccoli

  3. 1 red pepper

  4. 1 pak choi

  5. 70 g baby corn

  6. 50 g mangetout

  7. 300 g egg noodles

  8. 1 tbsp sesame oil

For the sauce:

  1. 2 tbsp sesame oil

  2. 4 tbsp soy sauce

  3. 2 garlic cloves crushed

  4. 30 g fresh ginger finely chopped

  5. 1 lime juice only

  6. 1 tbsp Chinese Five Spice

UK measures - US measures

Instructions

Trim the fat off the lamb and cut into strips of about 1cm thick.

Chop your vegetables.

Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.

Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.

Get the noodles ready.

Add the vegetables to the hot pan and cook for 4 minutes.

Add the noodles and sauce to the pan and cook for a further 3 minutes.

Serve topped with chopped spring onions (scallions) and sliced chilies.

Video


Notes

  1. Use any sauce you like - try it with sweet and sour or teriyaki.

  2. Add some extra greens by throwing in some kale or chard.

  3. You can serve this stir-fry with noodles or rice.

  4. Leftovers will store in the fridge for 2 days or in the freezer for 2 months.

  5. 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

#chinese #lamb #stirfry #trylamb