How to make a lamb stir-fry in 25 minutes

Strips of lamb leg steak combine with a tangy marinade, stir-fried vegetables and tasty egg noodles for a dish that’s ready in a flash

Lamb stir-fry

Prep: 5 minutes, 10 minutes marinating time
Cook: under 10 minutes

Serves 4

400g lean lamb leg steaks, cut into stir-fry strips

For the tangy marinade

1 large garlic clove, peeled and finely chopped
90ml Worcestershire sauce
2.5ml dried chilli flakes
5ml Chinese 5-spice powder
15-30ml runny honey

For the stir-fry

10ml rapeseed or vegetable oil
2.5cm piece fresh root ginger, peeled and finely chopped
300-350g prepared stir-fry vegetables of your choice
400g pack fresh egg or rice noodles
Salt and freshly milled black pepper

To garnish

2-3 tbsp freshly chopped flat-leaf parsley, optional
15-30ml light soy sauce, optional

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.

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.

Add the reserved marinade, the stir-fry ingredients and noodles, toss gently and cook for a further 2-3 minutes. Season, if required.

Garnish with the parsley and soy sauce, if used and serve immediately.

Recipe from simplybeefandlamb.co.uk