Teriyaki Lamb Stir-fry Teriyaki Lamb Stir-fry

Teriyaki Lamb Stir-fry

A speedy stir fry supper dish using lamb stir fry strips and a home-made Teriyaki sauce

prep time
15 mins

cook time
10 minutes

serves
2 people

  • Energy

    394kcal

  • Fat

    18.7g

  • Saturates

    4.9g

  • Carbs

    13.6g

  • Sugars

    10.6g

  • Fibre

    5.1g

  • Protein

    45.4g

  • Salt

    5g

Ingredients

  • 375g lean lamb stir-fry strips
  • 2 teaspoons oil
  • 2 large garlic cloves, peeled and finely chopped or crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
  • 100g broccoli florets
  • 100g mushrooms, cleaned and sliced
  • 8 spring onions, trimmed and chopped

  • For the Teriyaki Sauce:

  • 4 tablespoons light soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoons rice wine vinegar
  • 1 whole star anise
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground fennel
  • ½ teaspoon freshly milled black pepper

Method

  1. To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.
  2. Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes.
  3. Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required.
  4. Serve the stir-fry with noodles or rice.