Grass-fed Lamb Stir-Fry Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
This delicious grass-fed lamb stir-fry recipe from Kathy Paterson is a quick and easy meal solution for anyone looking to whip up a tasty dinner that’s packed with nutrients. Plus, it’s ready in just 20 minutes!
Ingredients:
For the Lamb:
- 1 lb. New Zealand grass-fed lamb rump or boneless leg steak, cut into 1-inch strips (Tip: Look for the Taste Pure Nature logo)
- Olive oil
For the Vegetables:
- 2 garlic cloves, crushed
- 2 carrots, peeled and thinly sliced
- 1/2 lb. broccoli, cut into small florets
- 1 cup green peas
- 2 green onions, trimmed and finely chopped
- 1/2 cup beef stock
- 2 tablespoons light soy sauce
To serve:
- Cooked ramen noodles, prepared per package instructions
Directions:
For the Lamb:
- 1. Heat a drizzle of oil in a wok over high heat.
- 2. To the hot wok, add half the lamb strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate.
- 3. Add remaining lamb strips to the wok and repeat. Set cooked lamb aside.
For the Vegetables:
- 4. To the hot wok, add a dash of oil. Add garlic, carrots and broccoli and cook for 2 minutes.
- 5. Add peas and green onion and cook for 1 minute.
- 6. Add cooked lamb, beef stock and soy sauce and cook until heated through and lamb is tender, about 2 minutes.
To Serve:
- 7. Spoon lamb stir-fry over cooked ramen noodles and serve immediately.