Oriental Lamb Stirfry

This recipe was showcased by LMC demonstrators Liz Brown and Wenda Bristow at the 2016 Balmoral Show.

Difficulty easy
Preparation Time 15 mins
Cooking Time 10 mins
Servings 2
Main Ingredients
  • 225g (8 oz) lean Northern Ireland Farm Quality Assured lean lamb leg steaks cut into thin strips
  • 5 ml (1tsp) sunflower oil
  • 1.25cm (½”) root ginger sliced
  • 30ml (2tbsp) soy sauce
  • 2 cloves garlic – crushed
  • 150g (6oz) pre-cooked white flat noodles
  • 100g (4oz) sugar snap peas
  • 2 heads of pak choi roughly chopped
  • Handful of spinach
  • 50g (2oz) beansprouts
  • 3 radishes finely sliced
  • 1 red pepper, deseeded and finely sliced
  • 30ml (2tbsp) chopped fresh coriander leaves
  • 30ml (2tbsp) fresh chopped basil
  • 1 red chilli, deseeded and finely chopped
  • 15ml (1tbsp) sweet chilli sauce
  • 5ml (1tsp) soy sauce

Main Instructions
  1. In a large hot non-stick wok or saucepan add the oil and fry the lamb leg steaks until browned, approximately 3-4 minutes. Add the ginger, soy sauce and garlic and cook for a further 1 – 2 minutes. Add the pre cooked noodles, sugar snap peas, pak choi, spinach, the beansprouts, red pepper and radishes and stir fry gently for a couple of minutes. Place in a large bowl.
  2. To make the dressing: Mix together the coriander leaves, chopped basil, red chilli, sweet chilli sauce and soy sauce. Drizzle the dressing over the lamb stirfry.
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