Ginger Lamb Stir Fry Recipe

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Tender marinated New Zealand grass-fed lamb is combined with ginger, garlic, onions, peppers and a flavorful stir-fry sauce for a new spin on a take-out classic. Serve over steamed white rice, boiled noodles, or cauliflower rice. We love that this meal comes together in just 30 minutes.

Tip: Scroll down for the recipe video.

Ingredients:

1 lb. New Zealand grass-fed lamb medallions, cut into 1-inch pieces (Tip: Look for the Taste Pure Nature logo)

Marinade: 

1 tablespoon Shaoxing wine (or dry sherry) 
1 teaspoon dark soy sauce (or soy sauce) 
1 teaspoon sugar 
1/2 teaspoon salt 
1/4 teaspoon black pepper 
1 teaspoon cornstarch

Sauce: 

2 teaspoons soy sauce 
1 teaspoon dark soy sauce (or soy sauce) 
1 teaspoon Shaoxing wine (or dry sherry) 
2 teaspoons sugar 
1/4 teaspoon sesame oil 
1/4 teaspoon black pepper

Stir Fry: 

1 tablespoon vegetable oil 
1 piece of ginger (about 1-inch), minced or cut into matchsticks 
2 cloves garlic, minced 
1 green onion, chopped into 1-inch pieces, greens and whites divided 
1/2 yellow onion, sliced 
1/2 bell pepper, cut into diamonds

To serve:  

Steamed white rice, boiled noodles or cauliflower rice

Directions:

1. Combine the lamb pieces with the marinade ingredients in a large bowl. Mix and let sit for 15-20 minutes.

For the stir fry:  

2. Combine the sauce ingredients in a small bowl and set aside. 
3. Heat the vegetable oil in a large skillet over medium high heat. Add the marinated lamb. Let cook, stirring occasionally, until browned on all sides. Remove lamb from the pan onto a plate and set aside. 
4. Add the ginger, garlic, green onion (white parts), yellow onion, and bell peppers to the pan and stir fry until fragrant, 30 seconds to 1 minute. 
5. Add the cooked lamb and any juices collected back into the pan, scraping the bottom of the pan.  
6. Pour in the sauce. Cook and stir until everything is well coated.