Recipes & Tips

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, onionspeppers 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.  


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


  • 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 


  • 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


  • 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. 

To serve:

  • 7. Serve hot over steamed rice, boiled noodles or cauliflower rice. Garnish with green onion, if desired.
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