Stir Fried Lamb with Spring Onions
Elevate your weeknight dinner game with this tantalizing recipe for Stir Fried Lamb with Spring Onions. Featuring tender strips of marinated lamb infused with the rich flavors of soy sauce, oyster sauce, and a hint of Shaoxing wine, this dish delivers a perfect balance of savory and aromatic notes. Crisp spring onions and a touch of garlic and ginger provide a fresh, vibrant contrast, while optional chili adds a subtle kick of heat. Ready in just 25 minutes, this quick, one-pan stir-fry is a breeze to prepare and pairs beautifully with steamed rice or noodles, making it an ideal option for busy nights. Perfectly seasoned and brimming with bold flavors, this Asian-inspired dish is sure to impress at any dinner table. Keywords: stir fried lamb, spring onions, quick stir-fry recipe, Asian-inspired lamb dish, lamb recipe with soy sauce.
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Recipe Information
Ingredients
- 400 grams Lamb loin or leg (sliced into thin strips)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (finely grated)
- 6 stalks Spring onions (cut into 2-inch pieces)
- 1 Fresh red chili (optional, thinly sliced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a mixing bowl, combine the lamb strips with soy sauce, oyster sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and allow to marinate for at least 10 minutes.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
Add the marinated lamb to the wok in a single layer. Stir-fry for 2-3 minutes until the lamb is browned but not fully cooked through. Remove the lamb and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Lower the heat to medium-high and add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the spring onion pieces and optional chili slices to the wok. Stir-fry for 1-2 minutes until the spring onions begin to soften slightly.
Return the lamb to the wok. Sprinkle with salt and black pepper, then stir-fry everything together for another 2-3 minutes until the lamb is fully cooked and the flavors are well combined.
Taste and adjust seasoning if needed. Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.3 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1685 mg | 36% | |
*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.
