Teriyaki Lamb Stir-fry


  • 400g stir-fry lamb strips or lean lamb leg steaks, cut into stir-fry strips
  • 1 tablesp. rapeseed or olive oil
  • 150g mange-tout, sliced in half, lengthways
  • 1 large red pepper, quartered and cut into strips
  • 1 head of pak choi, cleaned and sliced lengthways
  • 1 medium onion, peeled and sliced
  • 1 tablesp. sesame seeds, lightly toasted in a dry frying pan

Teriyaki Sauce

  • 60ml soy sauce
  • 1 tablesp. light brown sugar
  • Rind and juice of 1 lime
  • 2 garlic cloves, peeled and chopped
  • 1 chilli, deseeded and chopped
  • 5cm piece of ginger, peeled and chopped
  • 1 teasp. cumin

To serve:

  • Wholegrain rice


To prepare the teriyaki sauce: Mix the sauce ingredients together in a small bowl and set aside. To cook the vegetables: Heat a little oil in a large, non-stick frying pan or wok, add the vegetables and stir-fry for 3-4 minutes. Remove to a plate and keep warm while you cook the lamb. To cook the lamb: Add a little more oil to the hot pan or wok. Add half the lamb and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the lamb. Combine all the lamb and the vegetables in the pan or wok and toss to combine. Stir through the teriyaki sauce and cook for a further 2-3 minutes. Taste and season.

Teriyaki Lamb Stir-fry