Lamb Stir-Fry
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Lamb steak
- 0.5 head Broccoli
- 1 Red bell pepper
- 1 Pak choi (bok choy)
- 70 g Baby corn
- 50 g Mangetout (snow peas)
- 300 g Egg noodles
- 1 tbsp Sesame oil
- 2 tablespoons Sesame oil
- 4 tablespoons Soy sauce
- 2 Garlic clove (crushed)
- 30 g Fresh ginger (finely chopped)
- 1 Lime (juice only)
- 1 tbsp Chinese Five Spice
Method
- Make the sauce by mixing together 4 tbsp Soy sauce, 2 tbsp Sesame oil, juice of 1 Lime, 2 Garlic clove, 30 g Fresh ginger and 1 tbsp Chinese Five Spice.
- Trim the fat off 250 g Lamb steak and cut into strips of about 1cm / 0.5 inch thick.
- Heat 1 tbsp 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.