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Recipes & Inspiration
Lamb Recipes
Stir-fry Strips of Lamb with Peppers and Broccoli

Stir-fry Strips of Lamb with Peppers and Broccoli

Quick and easy when time is short – try in pitta bread or a tortilla wrap for food on the go

4 people

10 min

Nutrition per serving

kcal

523kcal
protein

29g
iron

3.1mg
carbs

54g

Ingredients

450g lean lamb strips
1 tablesp. oil
400g vegetables, chopped neatly – scallions, red/yellow peppers, broccoli
1 tablesp. hoisin sauce

1 clove garlic, chopped
2-3cm ginger, peeled and chopped
Pinch of Five Spice Powder
1 tablesp. soy sauce
1 tablesp. olive oil
1 tablesp sherry/rice wine
Black pepper

Main

450g lean lamb strips
1 tablesp. oil
400g vegetables, chopped neatly – scallions, red/yellow peppers, broccoli
1 tablesp. hoisin sauce

1 clove garlic, chopped
2-3cm ginger, peeled and chopped
Pinch of Five Spice Powder
1 tablesp. soy sauce
1 tablesp. olive oil
1 tablesp sherry/rice wine
Black pepper

Combine the marinade ingredients, add in the meat and leave to the side.

Heat the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok.

Stir-fry the lamb in 2 batches. Return the vegetables to the wok,

Add back in the cooked lamb and stir in the hoisin sauce. Mix well together.

The Quality Mark & You

Combine the marinade ingredients, add in the meat and leave to the side.

Heat the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok.

Stir-fry the lamb in 2 batches. Return the vegetables to the wok,

Add back in the cooked lamb and stir in the hoisin sauce. Mix well together.

Serving Suggestions

Serve with rice or potatoes or fill a pitta bread or tortilla wrap with the stir-fry. Ideal to use leftovers for a delicious lunch one the go.

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