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Stir-Fried Lamb with Vegetables

Stir-Fried Lamb with Vegetables

Tender strips of lamb stir-fried with crisp vegetables in a savory garlic-ginger sauce, delivering restaurant-quality flavors in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine Asian Fusion
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • 900g American lamb, thinly sliced (leg or shoulder)
  • 3 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • 1 tablespoon ketchup
  • 1 tablespoon chili sauce (more or less to taste)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame oil or other neutral oil (for stir-frying)
  • 3 cups napa cabbage, sliced
  • 2 carrots, sliced
  • 2 cups mushrooms, sliced
  • 2 cups green beans
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup broth
  • 1/2 cup soy sauce (for sauce)
  • 2 tablespoons ginger (for sauce)
  • 1 tablespoon garlic (for sauce)
  • 1 tablespoon cornstarch
  • 2 tablespoons chili sauce (for sauce, to taste)
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/4 cup chopped cilantro (for garnish)
  • 2 tablespoons chopped mint (for garnish)
  • 1/4 cup chopped peanuts (for garnish)
  • 2 tablespoons extra chili sauce (for garnish)
  • 2 cups cooked noodles or 150g package of uncooked noodles (cook according to package instructions)

Instructions
 

  • 1.Marinate Lamb: Combine lamb with soy sauce, rice wine, and cornstarch. Set aside 10 mins.
    2.Prep Sauce: Mix oyster sauce, hoisin, sesame oil, and stock.
    3.Stir-Fry:
    Heat 1 tbsp oil over high heat. Cook lamb 2 mins per side. Remove.
    Add remaining oil. Stir-fry garlic and ginger 30 secs.
    Add vegetables, cook 3 mins.
    4.Combine: Return lamb, add sauce. Toss 1 min until glossy.

Notes

  • Substitute beef for lamb if preferred
  • For gluten-free, use tamari instead of soy sauce
  • Add chili flakes for heat
Keyword Stir-Fried Lamb with Vegetables