Oriental Lamb Stir-fry Oriental Lamb Stir-fry

Oriental Lamb Stir-fry

A delicious lamb stir-fry that is on the table in 20 minutes...the ultimate fast food! Strips of lamb leg steak, combined with a tangy marinade using store cupboard ingredients, stir-fried vegetables and tasty egg noodles.

prep time
15 mins

cook time
10 minutes

4 people


  • 400g lean lamb leg steaks, cut into stir-fry strips
  • For the tangy marinade:

  • 1 large garlic clove, peeled and finely chopped
  • 6 tablespoons Worcestershire sauce
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon Chinese five-spice powder
  • 1-2 tablespoons runny honey
  • For the Stir-fry:

  • 2 teaspoons rapeseed or vegetable oil
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped, optional
  • 1 x 300-350g pack prepared stir-fry vegetables of your choice
  • 400g pack fresh egg or rice noodles
  • To garnish:

  • 1-2 tablespoons freshly chopped flat-leaf parsley, optional
  • 1-2 tablespoons light soy sauce, optional


  1. To prepare the marinade; in a shallow bowl mix all the marinade ingredients together. Add the lamb, stir to coat, cover and set aside for 10 minutes.
  2. Heat the oil in a large, non-stick frying pan or wok, remove the lamb from the marinade (reserve the marinade) and stir-fry for 3-4 minutes, tossing frequently.
  3. Add the reserved marinade, ginger, stir-fry vegetables and noodles to the pan.  Toss gently and cook for a further 2-3 minutes. Season, if required.
  4. Garnish with the parsley and soy sauce, if used and serve immediately.