Lamb and vegetable stir fry
The easiest midweek stir fry
Serves
3 - 4
Prep Time
10 mins
Cook Time
10 mins
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!
Print
ShareIngredients
400g Quality Mark lamb steaks
sliced thinly1 tsp sesame oil
1 Tbsp oil
1 Tbsp grated fresh ginger
2 garlic cloves
sliced4 cups colourful seasonal vegetables
chopped½ tsp Chinese five spice
250g noodles
cooked1 tsp sesame seeds
toasted4 eggs
to fry
2 Tbsp soy sauce
1 Tbsp white wine vinegar
2 Tbsp sweet chili sauce
Method
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.
Add the sesame oil, garlic, ginger and vegetables. Toss in the oil until just cooked. Add the five spice, stirring through.
In a small bowl, mix together the soy, vinegar, and sweet chilli. Add to the vegetables, meat, and noodles, tossing until hot.
Fry the eggs in another pan.
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.
