Quick Autumn Grass-Fed Lamb Stir-Fry Recipe
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 10 minutes
You don’t often think of using lamb in a stir-fry, but it is delicious. New Zealand grass-fed lamb complements the flavors of this autumn-inspired dish. The key to a good stir-fry is to have all your ingredients prepared and placed in the order you are going to add them to the wok. This recipe is all about quick cooking.
Ingredients:
For the Lamb:
- 14 oz New Zealand grass-fed lamb leg steaks (Tip: Look for the Taste Pure Nature Logo)
For the Wok Vegetables:
- 2 Oranges
- 8 oz beef stock
- 3 tablespoons honey
- 2 tablespoons light soy sauce
- 1 tablespoon green chili sauce
- 2 tablespoons corn flour
- ½ cup peanut or vegetable oil
- ½ eggplant, cut into 1-inch pieces
- ½ lb. mushrooms, cleaned and cut in half if large
- 1 lb. baby corn, drained and cut in three pieces
- 1 tablespoon grated fresh ginger
- Salt and pepper, to taste
To Serve:
- 1 tablespoon toasted sesame seeds
- ¼ cup fresh mint, roughly chopped
- Steamed rice
Directions:
For the Stir-fry:
- 1. Grate the zest of both oranges into a bowl. Cut away the peel and pith from each orange and segment over the bowl, collecting the juice as you go. Place orange segments on a plate and set aside.
- 2. Add the beef stock, honey, soy sauce, and chili sauce into the bowl with the orange zest and juice. Mix well and set aside.
- 3. Cut the lamb steaks into strips (1 in x .25 in), season with salt and pepper to taste and coat the lamb with corn flour.
- 4. Heat a wok or large frying pan over high heat. Add a dash of oil and when hot, add the eggplant cubes and stir-fry until golden and soft, about 3 minutes. Add the mushrooms, stir-frying until soft. Add baby corn and stir-fry for 30 seconds. Transfer all to a bowl.
- 5. Add one more dash of oil to the wok and heat until just smoking. Add half of the lamb strips and stir-fry until browned, about 1 minute, then add to vegetables. Add remaining lamb strips and repeat.
- 6. Add ginger to the wok and stir-fry for 10 seconds. Add orange and stock mixture and bring to a boil. Boil until reduced by one-third. Return lamb and vegetables to the wok and stir-fry until heated through.
To Serve:
- 7. Stir the sesame seeds and mint into the wok and season with salt. Place lamb and vegetables in a warmed serving bowl and top with the orange segments. Serve with steamed rice.