- 400g lean lamb stir-fry strips or leg steaks, thinly sliced
- 1 tablesp. cornflour
- ½ teasp. Chinese five spice powder
- 1 tablesp. brown sugar
- 2 garlic cloves, peeled and crushed
- 3 tablesp. soy sauce
- 3 tablesp. rapeseed or olive oil
- 1 large onion, halved and thinly sliced
- 1 carrot, cut into 5cm lengths and then into batons
- 100g tenderstem broccoli, trimmed
- 1 tablesp. oyster sauce
- 1 tablesp. rice wine or sherry
- 2 tablesp. water
- 2 scallions, thinly sliced
- Handful of chopped and toasted cashew nuts
- To serve: Brown Rice
Lamb Stir-fry with Broccoli and Carrots
4 people
40 min
Nutrition per serving
-
kcal612 kcal
-
protein28 g
-
total fat25 g
-
saturates5.3 g
-
iron2.5 mg
-
carbs72 g
Ingredients
Lamb Stir-fry
- 400g lean lamb stir-fry strips or leg steaks, thinly sliced
- 1 tablesp. cornflour
- ½ teasp. Chinese five spice powder
- 1 tablesp. brown sugar
- 2 garlic cloves, peeled and crushed
- 3 tablesp. soy sauce
- 3 tablesp. rapeseed or olive oil
- 1 large onion, halved and thinly sliced
- 1 carrot, cut into 5cm lengths and then into batons
- 100g tenderstem broccoli, trimmed
- 1 tablesp. oyster sauce
- 1 tablesp. rice wine or sherry
- 2 tablesp. water
- 2 scallions, thinly sliced
- Handful of chopped and toasted cashew nuts
- To serve: Brown Rice
Method
Copy TextTo prepare the lamb: Combine the cornflour, Chinese five spice powder, sugar, garlic, 2 tablespoons of soy sauce and 1 tablespoon of oil in a medium bowl. Add the lamb. Toss to coat then set aside marinade for 15 minutes.
To cook: Heat a little oil in a wok or frying pan and stir-fry the onion, carrot and broccoli for a couple of minutes. Remove to a plate and keep warm while you cook the lamb.
Add a little more oil to pan and when it is very hot stir-fry the lamb in batches. As it cooks remove it to a plate and keep warm. Return the lamb and vegetables to the wok. Combine the oyster sauce, rice wine or sherry, remaining tablespoon of soy sauce and 2 tablespoons of water in a small bowl then add the mixture to the wok.
Stir-fry for 2-3 minutes or until heated through.
To serve: Sprinkle the scallions and chopped nuts over the stir-fry and serve with the rice.
The Quality Mark & You
Learn moreMethod
Copy TextTo prepare the lamb: Combine the cornflour, Chinese five spice powder, sugar, garlic, 2 tablespoons of soy sauce and 1 tablespoon of oil in a medium bowl. Add the lamb. Toss to coat then set aside marinade for 15 minutes.
To cook: Heat a little oil in a wok or frying pan and stir-fry the onion, carrot and broccoli for a couple of minutes. Remove to a plate and keep warm while you cook the lamb.
Add a little more oil to pan and when it is very hot stir-fry the lamb in batches. As it cooks remove it to a plate and keep warm. Return the lamb and vegetables to the wok. Combine the oyster sauce, rice wine or sherry, remaining tablespoon of soy sauce and 2 tablespoons of water in a small bowl then add the mixture to the wok.
Stir-fry for 2-3 minutes or until heated through.
To serve: Sprinkle the scallions and chopped nuts over the stir-fry and serve with the rice.
Lamb Stir-fry with Broccoli and Carrots
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
