Teriyaki lamb stir-fry

Teriyaki lamb stir-fry



Prep Time


Cook Time



500 g lamb spips

0.5 cup teriyaki sauce

2 tsp oil

2 small onions, cut into thin wedges

2 medium carrots, cut into thin sticks

1 medium red capsicum, thinly sliced

200 g snow peas, topped

2 tbsp water

200 g dried egg noodles, cooked, drained


  • Combine the lamb sliips with 2 tbsp of the teriyaki sauce and half of the oil
  • Heat the wok, ensure it is hot. Stir-fry the lamb sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
  • Reheat 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
  • Return 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 sliips or prepare your own from eye of loin/backsliap, tenderloin/fillet, round or topside leg steak
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