Lamb and black pepper stir-fry
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Lamb and black pepper stir-fry
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
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
483Kcal
Fat
15gr
Saturates
4gr
Carbs
57gr
Sugars
16gr
Fibre
7gr
Protein
26gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.TipUse 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.
