Oriental Lamb Stir Fry Oriental Lamb Stir Fry

Oriental Lamb Stir Fry

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If you’re on a health kick, or just short on time, then this super-quick Lamb and Leek stir fry is just the tonic. With just a handful of ingredients including leek and oyster sauce, on a bed of noodles and topped off with toasted sesame seeds, it’s dead simple to put together, so don’t wait up – get cooking.

Preparation: 10 mins 
Cooking: 15 mins

Serves 4

450g lamb leg steaks, cut into 2.5cm cubes or lamb leg strips

4 tablespoons oyster sauce

3 tablespoons rice vinegar

2 tablespoons cornflour

2 tablespoons garlic-infused olive oil

4 leeks, sliced

1-2 tablespoons toasted sesame seeds

  • In a small bowl mix together the oyster sauce, rice vinegar cornflour and 200ml cold water. Set aside.
  • Heat the oil in a large non-stick wok and fry the lamb over a really high heat for 1-2 mins  Add the leeks and cook for a further 1-2 mins
  • Stir in the sauce and allow to simmer for 2 mins over a gentle heat.
  • Sprinkle with the sesame seeds and serve immediately with rice or noodles and seasonal vegetables.

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