Asian Stir Fry Lamb

Asian Stir Fry Lamb


  1. Lamb backstrap
  2. Carrots chopped
  3. Red onion sliced
  4. Green capsicum chopped
  5. Broccolini chopped
  6. Mushrooms sliced
  7. Ginger grated
  8. Garlic sliced or minced
  9. Oyster sauce
  10. Soy sauce
  11. Honey
  12. Chilli black bean sauce
  13. Your choice of noodles (singapore, hokkien, udon etc)



  1. Slice meat into thirds and then with the thickest third, horizontally cut that in half. From there slice into pieces. Place aside.
  2. On a high heat, add olive oil and then begin to stir fry your ingredients. Start with cooking the meat, be careful not to overfill your pan. Cook half and remove to a separate plate, then cook the other half if your pan is not big enough.
  3. Begin to add your vegetables to the stir fry, starting with the vegetables that take the longest to cook. Eg carrots, capsicums, mushroom and onion.
  4. Add grated ginger to the pan.
  5. Add your sauces and honey to the pan.
  6. Add your broccolini and allow sauce to thicken.
  7. Add the noodles and toss until all is combined and covered in the sauce.
  8. Serve with sesame seeds and fresh herbs (optional).

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