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Bookmark Recipe

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

Method

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.

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Method

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.