Lamb and black pepper stir-fry
Serves 4-6 | prep 30 mins | total time
Lamb and black pepper stir-fry
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Serves 4-6 | prep 30 mins | total time
A lamb and vegetable stir-fry that's ready in 30 minutes. Black pepper and ginger boost flavour, reduce the need to add salt, and add a warming heat to this low-calorie, iron-rich stir-fry
Rate
Nutritional information (per serving)
Calories
483Kcal
Fat
15gr
Saturates
4gr
Carbs
57gr
Sugars
16gr
Fibre
7gr
Protein
26gr
Salt
1.2gr
Ingredients
- 200g dried brown rice
- 350g lean lamb steaks
- 2 tbsp sunflower oil
- 3 peppers, deseeded and sliced
- 200g Tenderstem broccoli, halved
- 1 bunch spring onions, cut into thirds
For the sauce
- 1 tbsp cornflour
- 2 tbsp tamari or soy
- 2 tbsp clear honey
- 1 tbsp grated root ginger
- 1 tsp sesame oil
Step by step
- Cook the brown rice following pack instructions. Trim off any fat from the lamb and slice the meat into finger-width strips. Whisk the sauce ingredients together in a small bowl with 125ml cold water and some coarsely ground black pepper; set aside.
-
Tip Use tamari, not soy, if required for gluten-free.
- Heat 1 tablespoon of oil in a large frying pan or wok, add the lamb and stir fry on a very high heat for 2-3 minutes to brown, then remove to a plate.
- Heat another tablespoon of oil in the pan, add the peppers and Tenderstem and stir-fry for 3 minutes. Add a splash of water to the pan and cook until evaporated, then add the spring onions and cook for 1-2 minutes until the veg are tender and starting to caramelise.
- Give the sauce another whisk and add to the pan with the browned lamb. Stir until the sauce has thickened and is coating everything, then serve with the cooked rice.
