Lamb and Pepper Stir-Fry with Garlic and Ginger
In short: Thin slices of lamb stir-fried with sweet peppers, onion, garlic and ginger in a quick soy and vinegar sauce, served over steamed rice. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Lamb is not the first meat people think of for a stir-fry, but thin slices cook as quickly as beef and have a distinctive flavor that suits garlic and ginger. Lamb leg steaks or a trimmed boneless leg are tender enough for this, and a short marinade with cornstarch keeps them soft. The vegetables stay crisp, and the sauce is simple. Have everything ready before you light the stove, because the cooking takes under ten minutes.
Instructions
- Toss the lamb with 1 tbsp soy sauce and 1 tbsp cornstarch and leave it for 15 minutes. Stir the sauce ingredients together in a small bowl.
- Heat 1 tbsp of the oil in a wok or large skillet over high heat until it smokes lightly. Cook the lamb in two batches, for about 1 1/2 minutes each, until browned, and move it to a plate.
- Add the remaining oil, the peppers and the onion and stir-fry for 3 to 4 minutes, until crisp-tender and charred in spots.
- Add the garlic and ginger and stir for 30 seconds.
- Pour in the sauce and stir for 1 minute until it turns glossy.
- Return the lamb and its juices to the pan, add the spring onions and toss for 1 minute until the lamb is cooked through. Serve over rice.
Tips
- Freeze the lamb for 20 minutes before slicing so it cuts thinly. Trim off hard fat, which turns chewy in a quick stir-fry.
- Add 1 tsp of ground cumin to the marinade, or finish with a handful of chopped cilantro or mint.
Questions and answers
What cut of lamb is best for a stir-fry?
Boneless leg, leg steaks or loin fillet are tender and lean. Avoid shoulder, which needs slow cooking.
How do I tone down the strong flavor of lamb?
Trim visible fat, use plenty of garlic and ginger and add a splash of vinegar. Ground cumin is also a good pairing.
Can I use frozen lamb slices?
Yes. Thaw them fully in the fridge and pat them dry before marinating, so the pan does not steam.
How long does it take to make Lamb and Pepper Stir-Fry with Garlic and Ginger?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Lamb and Pepper Stir-Fry with Garlic and Ginger?
About 310 kcal per serving, with 24 g of protein, 19 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 19 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 940 mg |
Estimated values, calculated from the ingredients.
