Hit enter to search or ESC to close

Bookmark Recipe

Lamb Stir-fry with Broccoli and Carrots

Peppers and pak choi would also work well in this stir-fry.

4 people
40 min
Nutrition per serving
  • kcal
    612 kcal
  • protein
    28 g
  • total fat
    25 g
  • saturates
    5.3 g
  • iron
    2.5 mg
  • carbs
    72 g

Ingredients

  • 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

  • 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 Text

To 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.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

To 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