Lamb and vegetable stir fry
The easiest midweek stir fry
3 - 4
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Whip up a quick and nutritious meal with this easy lamb and vegetable stir fry! Thinly sliced lamb steaks are stir-fried alongside a delicious mix of seasonal vegetables, aromatic ginger, garlic, and Chinese five-spice. Tossed with cooked egg noodles and a flavourful sauce made from soy, white vinegar, and sweet chili, this dish is packed with bold flavours. Equally nice on brown rice, this stir fry is iron rich and a great way to fuel your family.
Topped with a fried egg and a sprinkle of toasted sesame seeds, this stir fry is a must-try!
TIP: Halve the ingredients to make it a tasty meal for two!
Rate this recipe
Share
Ingredients
Stir fry
400g Quality Mark lamb steaks
sliced thinly
1 tsp sesame oil
1 Tbsp oil
1 Tbsp grated fresh ginger
2 garlic cloves
sliced
4 cups colourful seasonal vegetables
chopped
½ tsp Chinese five spice
250g noodles
cooked
1 tsp sesame seeds
toasted
4 eggs
to fry
Sauce
2 Tbsp soy sauce
1 Tbsp white wine vinegar
2 Tbsp sweet chili sauce
Method
Stir-fry
1
Heat the oil in a large frying pan until hot. Add the lamb and cook for 3 or 4 minutes until browned. Remove from the pan.
Start Timer
2
Add the sesame oil, garlic, ginger and vegetables. Toss in the oil until just cooked. Add the five spice, stirring through.
3
In a small bowl, mix together the soy, vinegar, and sweet chilli. Add to the vegetables, meat, and noodles, tossing until hot.
4
Fry the eggs in another pan.
5
Serve the stir fry topped with an egg and a sprinkle of sesame seeds.
Nutrition Information per Serving (527g)
This nutrition analysis is based on 3 serves and includes 1 egg per serve.
Energy
1891kJ (452 kcal)
Protein
42.4g
Total Fat
18.8g
Saturated Fat
4.3g
Carbs
23.7g
Dietary Fibre
8.3g
Sodium
910mg
Iron
4.7mg
Zinc
5.2mg
Vitamin B12
2.4µg
