Your privacy is important to us.
This website uses cookies to help deliver its services. By using this website, you agree to the use of cookies as outlined in our Privacy Policy.
Oriental lamb stir fry
Get that wok hot because it’s time to cook up a storm! Tossing up spices, vegetables, herbs and succulent Northern Ireland Farm Quality Assured lamb you’ll be the star of your very own cooking show. Put this on the dinner table and experience a whole new world of taste sensation. Enjoy!
Watch recipe video
Serves: 2
Cook Using: HobMethod
- Begin by prepping the veg and herbs – slice the peeled ginger, radishes and pepper, crush the garlic, and roughly chop the pak choi, coriander and basil.
- Get the dressing ready by deseeding the chili and adding into a bowl with the chopped herbs, sweet chili sauce, soy sauce and give it a good mix.
- Slice the lamb steaks into thin strips and fry in sunflower oil for 3-4 minutes until browned.
- Add the ginger, garlic and soy sauce and stir fry for 2 minutes.
- Remove the wok from the heat and pour the dressing over the stir fry – ready to serve.
Ingredients
- 225 g (8oz) lean Northern Ireland Farm Quality Assured lean lamb leg steaks
- 5 cm Piece root ginger
- 2 Cloves of garlic
- 2 Heads of pak choi
- 3 Radishes
- 1 Red pepper
- 1 tsp Sunflower oil
- 2 tbsp Reduced salt soy sauce
- 150 g Pre-cooked white flat noodles
- 100 g Sugar snap peas
- Handful of spinach
- 50 g Beansprouts
For the dressing:
- 2 tbsp of fresh coriander
- 2 tbsp of fresh basil
- 1 Red chilli
- 1 tbsp of sweet chilli sauce
- 1 tbsp of soy sauce
