Pan Asian Lamb Stir-fry Pan Asian Lamb Stir-fry

Pan Asian Lamb Stir-fry

prep time
10 mins

cook time
10 minutes

2 people


  • 225g lamb steaks, cut into 1cm strips
  • 2 tablespoons peanut butter
  • 2 tablespoons light soy sauce
  • 2-3 tablespoons sweet sherry
  • Zest and juice of 1 lime
  • 1 garlic clove, peeled and crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 2 tablespoons freshly chopped coriander
  • 4 tablespoons water
  • 2 teaspoons sesame or sunflower oil
  • 1 large red pepper, deseeded and cut into small chunks
  • 1 small bunch spring onions, chopped
  • 100g baby sweet corn, cut in half, lengthways
  • 100g beansprouts


  1. In a small bowl mix together the peanut butter, soy sauce, sherry, lime zest and juice, garlic, ginger, coriander and water.
  2. Add the meat to the marinade, stir, cover and leave in the refrigerator until for 30 minutes.
  3. Heat the oil in a non-stick wok or frying pan. Remove the meat from the marinade and fry for 3-4 minutes, stirring frequently. Reserve the marinade.
  4. Add the red pepper, spring onions and baby corn, and cook for 2-3 minutes.
  5. Add the beansprouts and the reserved marinade and cook for 1-2 minutes.
  6. Serve the stir-fry with noodles or fragrant rice.


Other suitable meat cuts: Lamb: Leg, chump steaks or neck fillet