Lamb And Pepper Stir Fry Recipes

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

CUMIN LAMB STIR-FRY

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

MONGOLIAN LAMB STIR FRY

Steps:

• In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
• Add the lamb and toss to coat with the spice mixture.
• Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
• Peel and quarter the onion. Then, slice each quarter into three or four wedges.
• Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
• Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
• Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
• Transfer the vegetables to a bowl.
• Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
• Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
• Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
• Continue to cook for an additional minute.
• Return the onion and scallion to the wok and cook for an additional minute.
• Garnish with the scallion tops and serve immediately over rice.

EASY STIR FRY RECIPE WITH LAMB AND VEGGIES

Steps:

• Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.
• You can marinade the lamb for 10 minutes and upto 3 hours.
• Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.
• Remove the veggies on to a plate and add the remaining oil to the pan.
• Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.
• While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.
• Once the lamb is ready, add in the veggies, noodles and sauce to the pan.
• Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.
• Finish off with fresh cilantro, mint and top with chopped peanuts.
• Add in dollops of chilli sauce if you want extra spice to your stir fry.
• Serve right away and enjoy!! :)

CURRY LAMB STIR FRY

Steps:

• In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

LAMB AND PEPPER STIR FRY

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.

LAMB STIR-FRY

Steps:

• Cook noodles
• Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
• add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
• Toss until everything is coated with sauce, serve and garnish with coriander
• per serving: 370kcals, 8g fat