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Teriyaki lamb stir-fry



Prep Time


Cook Time



500 glamb strips
0.5 cupteriyaki sauce
2 tspoil
2small onions, cut into thin wedges
2medium carrots, cut into thin sticks
1medium red capsicum, thinly sliced
200 gsnow peas, topped
2 tbspwater
200 gdried egg noodles, cooked, drained


1Combine the lamb strips with 2 tbsp of the teriyaki sauce and half of the oil.
2Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Reheat the wok, add remaining oil and heat. Add onion, carrots and capsicum and stir-fry for 2-3 minutes. Add the snow peas and stir-fry for 1 minute.
4Return the lamb to the wok, add the noodles, water and remaining teriyaki sauce, toss to combine. Stir-fry until noodles are hot. Serve immediately.


The wok - better too hot than not hot enough. When you stir-fry vegetables heat the oil until it's hot enough to sizzle a piece of onion or spring onion. Reduce the heat a little if you add garlic and ginger, to stop them burning. Stir-fry for just a few seconds then add the next ingredient. Your nose will tell you if you've got the timing right. Let the heat remain at high throughout cooking.
Best lamb cuts for stir-frying; lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks

Recipe suggessions based on what you have in your fridge.

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