If you’re looking for a meal that combines the warmth of home-cooked comfort with restaurant-level flavors, lamb stir fry is the answer. This dish is perfect for when you want something quick yet packed with flavor. The use of lamb instead of the traditional beef elevates the richness of the dish, making it more indulgent. Stir-fries are not just fast—they’re a celebration of fresh, vibrant ingredients coming together in minutes. Ideal for busy weeknights or impromptu dinners, this recipe is as flexible as it is satisfying.
Why You’ll Love This Recipe:
- Quick and Easy: The entire dish can be ready in under 30 minutes, perfect for busy days.
- Customizable: Swap out vegetables depending on what’s in your fridge. It’s flexible!
- Balanced Flavors: A harmonious mix of savory, sweet, and tangy elements.
- Healthy: Lean lamb combined with fresh vegetables makes this a nutritious choice.
- Great for Leftovers: This dish stores well, making it perfect for meal prep.
Ingredients You’ll Need
For the Lamb:
- Lamb steak (flank, sirloin, or flat iron) – 20 oz, cut into thin strips. Lamb has a rich, slightly gamey flavor that pairs well with strong seasonings, making it ideal for stir-frying.
- Sesame oil – 1 tablespoon for marinating and to give the lamb a toasty, nutty flavor.
- Cornstarch – 1 teaspoon, to create a smooth texture.
- Baking soda – ½ teaspoon to tenderize the lamb and keep it soft during cooking.
- Sea salt – ½ teaspoon to season the meat.
For the Stir Fry:
- Vegetable oil – ¼ cup, divided for stir-frying the lamb and vegetables.
- Garlic – 2 cloves, minced, for adding depth and aroma.
- Fresh ginger – ½ tablespoon, minced, for its signature warm, spicy flavor.
- Bell peppers – 1 large (or about 11 oz), thinly sliced. Use red, yellow, or green for a colorful contrast.
- Onion – 1 medium (about 4 oz), thinly sliced to add sweetness and balance the richness of the lamb.
- Scallions (green onions) – 1 bunch (about 1.4 oz), thinly sliced for garnish and a fresh bite.
For the Sauce:
- Soy sauce – 2 tablespoons, for the salty umami base.
- Hoisin sauce – 3 tablespoons, adds sweetness and depth to the sauce.
- Rice vinegar – 2 tablespoons, for acidity that cuts through the richness of the lamb.
- Brown sugar – 1 tablespoon, to balance the savory and acidic elements with a touch of sweetness.
- Cornstarch slurry – 1 tablespoon cornstarch + 1 tablespoon water, for thickening the sauce.
How to Make Lamb Stir Fry
Step-by-Step Instructions:
- Prepare the Lamb: Start by cutting your lamb steak into thin strips. If the lamb isn’t pre-sliced, try freezing it for about 30 minutes beforehand; it will firm up slightly, making it easier to slice thinly. Marinate the lamb with sesame oil, cornstarch, baking soda, and sea salt. Let it sit for about 15-30 minutes while you prep the other ingredients. This step flavors the lamb and ensures it stays tender during the cooking process.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and brown sugar. Separately, stir together the cornstarch and water to make a slurry, which you’ll use later to thicken the sauce.
- Cook the Lamb: Heat 1/3 of the vegetable oil in a large skillet or wok over medium-high heat. Working in batches (to avoid overcrowding the pan), cook the lamb strips for 2-3 minutes per side until browned and just cooked through. Remove from the pan and set aside.
- Stir Fry Vegetables: In the same pan, add another portion of the oil, then toss in the sliced bell peppers and onions. Stir fry for about 3 minutes, or until the vegetables are tender-crisp. You want them to retain some crunch for texture.
- Aromatics: Add the remaining oil to the pan and quickly sauté the garlic and ginger for about 1-2 minutes until they become fragrant but not burnt.
- Combine and Finish: Return the lamb to the pan and pour in the sauce mixture along with the cornstarch slurry. Stir everything together and cook for another 2 minutes until the sauce thickens and coats the lamb and vegetables. Garnish with the sliced scallions and serve over rice or noodles.
Cooking Tips:
- High Heat is Key: Stir-frying requires quick, high heat to keep the vegetables crisp and the meat tender.
- Batch Cooking: If you’re working with a smaller pan, cook the lamb in smaller batches to prevent steaming. Overcrowding the pan can result in a loss of texture and flavor.
- Use Fresh Ingredients: Fresh ginger, garlic, and crisp vegetables elevate the dish. Avoid pre-minced or bottled options if possible.
Helpful Tips:
- Slicing the Lamb: Freeze the lamb for 30 minutes before slicing to make it easier to cut into thin, uniform pieces.
- Oil for Stir-Frying: Use a neutral oil with a high smoke point, like vegetable oil or canola oil, to withstand the high heat needed for stir-frying.
- Vegetable Variety: You can easily swap out the bell peppers and onions for other veggies like broccoli, snap peas, or carrots. Just adjust the cooking time to keep the vegetables crisp.
Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-inspired
- Diet: Dairy-free
Notes:
- Make Ahead: You can prepare the lamb and slice the vegetables ahead of time to streamline the process. This is especially useful if you’re planning to serve this on a busy weeknight.
- Reheating: Reheat leftovers on the stovetop rather than the microwave to preserve the crisp texture of the stir-fry.
Nutritional Information (per serving):
- Calories: 520 kcal
- Protein: 30g
- Carbohydrates: 21g
- Fat: 35g
- Fiber: 4g
- Sodium: 1100mg
Frequently Asked Questions
Can I use a different protein instead of lamb?
Yes! This recipe is flexible. You can swap lamb with beef, chicken, or even tofu for a vegetarian option.
How can I make this recipe gluten-free?
Simply replace the soy sauce with tamari or coconut aminos, and ensure your hoisin sauce is gluten-free.
Storage Instructions:
- Fridge: Store any leftovers in an airtight container for up to 3 days.
- Freezer: If you plan to freeze the dish, store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight before reheating.
Related Recipes:
Conclusion:
This lamb stir fry is not only incredibly flavorful but also simple to prepare, making it a great addition to your weekly dinner rotation. The lamb adds a rich twist to the traditional stir fry, and the combination of vegetables keeps it fresh and light. Whether you’re looking for a quick weeknight meal or something special to impress guests, this recipe is sure to be a hit. Give it a try and enjoy the balance of savory, sweet, and tangy in every bite!
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Classic Lamb Stir Fry
Description
If you’re looking for a meal that combines the warmth of home-cooked comfort with restaurant-level flavors, lamb stir fry is the answer. This dish is perfect for when you want something quick yet packed with flavor.
Ingredients
For the Lamb:
- Lamb steak (flank, sirloin, or flat iron) – 20 oz, thinly sliced.
- Sesame oil – 1 tablespoon, for marinating.
- Cornstarch – 1 teaspoon, to create a smooth texture.
- Baking soda – ½ teaspoon, to tenderize the lamb.
- Sea salt – ½ teaspoon.
For the Stir Fry:
- Vegetable oil – ¼ cup, divided for stir-frying.
- Garlic – 2 cloves, minced.
- Ginger – ½ tablespoon, minced.
- Bell peppers – 1 large, thinly sliced.
- Onion – 1 medium, thinly sliced.
- Scallions (green onions) – 1 bunch, for garnish.
For the Sauce:
- Soy sauce – 2 tablespoons.
- Hoisin sauce – 3 tablespoons.
- Rice vinegar – 2 tablespoons.
- Brown sugar – 1 tablespoon.
- Cornstarch slurry – 1 tablespoon cornstarch + 1 tablespoon water.
Instructions
- Marinate the Lamb: Freeze the lamb for 30 minutes to make slicing easier, then cut into thin strips. Combine sesame oil, cornstarch, baking soda, and sea salt, tossing the lamb until well coated. Let it marinate for 15-30 minutes while you prep the other ingredients.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Separately, prepare the cornstarch slurry by mixing cornstarch with water.
- Cook the Lamb: Heat 1/3 of the oil in a large skillet or wok over medium-high heat. Cook the lamb in batches for about 2-3 minutes per side, ensuring a good sear without overcrowding the pan. Set the lamb aside once browned.
- Stir Fry Vegetables: Add another portion of oil to the same pan. Stir-fry the bell peppers and onions for about 3 minutes, allowing them to soften slightly while still retaining their crispness.
- Sauté Aromatics: Add the garlic and ginger to the pan with the remaining oil. Stir for 1-2 minutes until fragrant but not browned.
- Combine & Finish: Return the lamb to the pan, pour in the sauce, and add the cornstarch slurry. Stir everything together, cooking for another 2 minutes until the sauce thickens and coats the lamb and vegetables. Garnish with fresh scallions and serve over rice or noodles.
Notes
- Make Ahead: You can slice the lamb and vegetables ahead of time to streamline the cooking process. Store them in the fridge, ready to go when you need them.
- Reheating Leftovers: For best results, reheat on the stovetop to retain the crispy texture of the vegetables and lamb.