Lamb stir-fry

Lamb stir-fry

A delicious and healthy weeknight dish that’s ready for the table in just 20 minutes.

Preparation: 10 mins

Cooking: 10 mins

Serves: 4 

Difficulty: easy

Lamb stir-fry


  • 2 tbsp sesame oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 600g lamb leg steaks, thinly sliced
  • 3cm fresh ginger, peeled and grated
  • 150g button mushrooms, sliced
  • 160g mangetout
  • 1 tbsp brown sugar
  • 80ml dark soy sauce
  • 60g black bean sauce
  • 1 tbsp sesame seeds


  1. Heat the oil in a wok or large, non-stick frying pan over a medium-high heat.
  2. Start by stir-frying the chopped onions for a few minutes, then mix in the garlic and continue frying before adding the lamb.
  3. Stir in the ginger, mushrooms and mangetout and fry for a few more minutes.
  4. Then add the sugar, soy sauce and black bean sauce. Toss gently and cook for a further 2–3 minutes.
  5. Season if required and sprinkle with the sesame seeds.


Serve with steamed rice and broccoli.



Fancy more than one Chinese dish? Take a look at our sweet & sour pork and/or beef & black bean stir-fry recipes!