Stir Fry Lamb with Sesame Seeds and Vegetables Recipe

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This quick and simple Lamb Stir Fry recipe is perfect for a mid-week meal, or a weekend treat. It’s packed-full of vegetable goodness and flavour, so don’t wait up, have this on your table in under an hour.

Preparation: 15 mins (plus 30 mins marination)

Cooking: 10 mins

Ingredients

Serves 4

500 g lamb strips (or lamb rump steak)

2 tbsp sesame oil

2 cloves of garlic, crushed

1.5 tsp fresh ginger, grated

1 level tbsp cornflour

4 tbsp soy sauce

50 ml dry sherry vinegar

3 tbsp vegetable oil

800 g stir fry vegetables, e.g. bean sprouts, peppers, broccoli, carrots, leeks, onions and mushrooms.

2 tbsp sesame seeds, toasted

Method

For the sesame oil, garlic and ginger into a dish. Finely slice the lamb steaks and mix well with the marinade. Cover and leave to marinate in the fridge for 30 minutes

Mix the cornflour with the soy sauce

Place the lamb and marinade into a hot wok and stir-fry on a high heat until golden brown. Add the vinegar, 250 ml water and the soy and cornflour mix. Bring to the boil, simmer for 1 minute, season to taste and keep warm in a dish

Dry the wok, pour in the oil and heat well. Add the vegetables and stir-fry for several minutes

Serve the vegetables with the lamb in its sauce and sprinkle the sesame seeds over the top. Accompany with rice.

Chef’s Tip

If you’re dressing your dish to impress, sprinkle with sliced spin onions to garnish

Recommend this recipe