Lamb and Pepper Stir Fry
Transform your weeknight dinners with this vibrant and flavorful Lamb and Pepper Stir Fry! Featuring tender slices of lamb loin or leg steak, a medley of crisp red, yellow, and green bell peppers, and an irresistible savory sauce made from dark and light soy sauces, oyster sauce, and a hint of ginger, this quick and easy dish is a true crowd-pleaser. Perfectly balanced with just 15 minutes of prep and cook time each, it’s an ideal choice for busy nights when you want something delicious without the hassle. Serve it over steamed rice or noodles for a complete meal, and don’t forget the sprinkle of sesame seeds for an added touch of nutty elegance. This colorful stir fry is a protein-packed, veggie-filled delight that will keep everyone coming back for seconds! Keywords: lamb stir fry recipe, quick stir fry, bell pepper stir fry, easy lamb dinner, homemade stir fry sauce.
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Recipe Information
Ingredients
- 500 grams Lamb loin or leg steak (thinly sliced)
- 1 Red bell pepper (sliced into strips)
- 1 Yellow bell pepper (sliced into strips)
- 1 Green bell pepper (sliced into strips)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 3 tablespoons Vegetable oil
- 3 Spring onions (sliced into 2-inch pieces)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the lamb by slicing it thinly against the grain. Season the lamb slices with salt and black pepper and set aside.
In a small bowl, mix the dark soy sauce, light soy sauce, oyster sauce, cornstarch, and water to create the stir fry sauce. Stir well and set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the lamb slices in batches to prevent overcrowding, searing for 1-2 minutes per side until browned. Remove and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the sliced red, yellow, and green bell peppers to the wok. Stir fry for 2-3 minutes until they soften but remain crisp.
Return the seared lamb to the wok and toss with the peppers. Pour the prepared stir fry sauce into the wok, stirring to coat all ingredients evenly.
Add the sliced spring onions and stir fry for an additional minute until the sauce thickens slightly and everything is well combined.
Remove from heat and garnish with sesame seeds if desired. Serve immediately over steamed rice or noodles.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
