Lamb Stir Fry

Ingredients

• 30 ml (2 tbsp)cornflour
• 30 ml (2 tbsp)dry sherry
• 30 ml (2 tbsp)soy sauce
• 450 g (1 lb)lamb steak, cut into thin strips
• 30 ml (2 tbsp)oil
• 3garlic cloves, peeled and crushed
• 5 cm (2 in)fresh ginger, peeled and grated
• 2red chillies, washed and finely sliced
• 1 headbroccoli, washed and cut into florets
• 1red pepper, washed and julienned
• 8spring onions, washed and finely chopped
• 30 ml (2 tbsp)tamarind paste
• 60 ml (4 tbsp)fish sauce
• 20 ml (4 tsp)brown sugar
• 60 ml (4 tbsp)fresh coriander leaves, washed and chopped

Instructions

1. 1

   Mix the marinade

   In a large bowl, stir together the cornflour, dry sherry and soy sauce to make a smooth slurry.

2. 2

   Marinate the lamb

   Mix the lamb strips into the slurry and refrigerate for at least 1 hour. Take the bowl out of the fridge before you start cooking.

3. 3

   Fry the aromatics

   Heat the oil in a large wok, then fry the garlic, ginger and chillies for 30 seconds.

4. 4

   Brown the lamb

   Add the lamb and fry until browned all over.

5. 5

   Cook the vegetables

   Add the broccoli, red pepper and spring onions, then fry for 3 minutes.

6. 6

   Add the sauce

   Pour in the tamarind paste, fish sauce and brown sugar. Stir until the sauce is smooth and coats all the ingredients.

7. 7

   Serve with coriander

   Serve immediately over rice and garnish with the chopped coriander.

What is lamb stir-fry?

Stir-frying is a quick cooking method associated with many East and South-East Asian cuisines, including Thai cooking. This version brings lamb together with crisp vegetables and a sauce that balances savoury, sweet and tangy flavours.

Thinly sliced lamb cooks quickly, while the cornflour in its marinade helps the sauce cling to the meat. Broccoli and red pepper add colour and a contrasting bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 367 calories, 35g protein, 18g carbs, 15g fat.

The lamb supplies most of the protein, while the cornflour, brown sugar and vegetables contribute carbohydrates. Oil and lamb provide much of the fat, and serving rice adds further carbohydrates; balance the plate with a generous portion of vegetables alongside.

The marinade and lamb

Cornflour: mixed with sherry and soy sauce, it forms the slurry that coats the lamb. Give the meat at least 1 hour in the fridge to marinate, then take it out before cooking.

Lamb: cut the steak into thin, even strips so the pieces brown at a similar rate. Keep the wok hot when you add the meat.

Building the sauce

Aromatics: garlic, ginger and fresh chillies briefly fry in the oil first, releasing their fragrance before the lamb goes in. Keep them moving and follow the stated 30-second frying time.

Balance: tamarind paste brings tang, fish sauce adds savouriness and brown sugar rounds the sauce with sweetness. Stir until the mixture is smooth and coats the ingredients.

Vegetable texture and timing

Broccoli: cut it into florets of a similar size so they cook evenly. The recipe gives the vegetables 3 minutes in the wok, leaving them with some bite.

Pepper and spring onions: add them with the broccoli and stir-fry together. Have the vegetables ready to go before heating the wok, as this stage is brief.

Getting the stir-fry right

Preparation: slice and chop the ingredients before you start cooking, and measure out the sauce ingredients. Stir-frying moves quickly, so it is useful to have everything close at hand.

Doneness: brown the lamb all over, then cook the vegetables for the specified 3 minutes. Serve as soon as the sauce coats everything.

What to serve alongside

Rice: serve the lamb and vegetables over rice, as suggested in the method; it also catches the sauce. Plain steamed rice lets the tangy, savoury flavours stand out.

Finish: scatter over the fresh coriander just before serving. The recipe is also suitable alongside other simply cooked vegetables, if you would like more on the plate.

Recipe notes & tips

• Cut the lamb into thin, even strips for more consistent cooking.
• Prepare all the vegetables and sauce ingredients before heating the wok.
• Keep the aromatics moving during their brief 30-second fry.
• Stir the vegetables frequently during their 3 minutes in the wok.
• Serve the stir-fry straight away while the vegetables still have some bite.

Variations

• Adjust the heat: use fewer chillies for a milder stir-fry.
• Change the vegetables: swap in other quick-cooking vegetables for the broccoli or pepper.
• Make it gluten-free: use suitable gluten-free soy sauce and check the other sauces' labels.
• Add citrus: serve with a wedge of lime for a fresh, tangy accent.
• Choose another protein: use thin strips of beef in place of the lamb.

Common mistakes to avoid

• Thick lamb strips: they take longer to cook; cut the steak into thin, even pieces.
• Crowded preparation: searching for ingredients slows the cooking; measure and chop everything first.
• Burnt aromatics: garlic and ginger can catch quickly; fry them for only 30 seconds as directed.
• Overcooked vegetables: they can lose their bite; keep to the 3-minute stir-fry.
• Uneven coating: sauce can pool rather than cling; stir until it is smooth and covers the ingredients.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, stirring so the lamb and vegetables warm evenly; the vegetables may soften further.

Frequently asked questions