Welsh Lamb Stirfry with Ginger and Spring Onions
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Wednesday 31st July 2019
2 lean Welsh Lamb leg or rump steaks
Pinch black pepper
3tbsp reduced salt soy sauce
5cm piece fresh root ginger, peeled and thinly sliced
3 garlic cloves, peeled and thinly sliced
6 spring onions, finely sliced
1 large carrot, peeled and cut into thin batons or into thin circles
1 pack sugarsnap peas
75g broccoli florets
2tbsp orange juice
Water, if required
300g cooked noodles to serve
- Slice the Welsh Lamb into very thin slices and coat in the cornflour, add the black pepper and 1tbsp soy sauce. Cover and leave to stand while you prepare the vegetables.
- Heat the oil in a frying pan, add the lamb and cook over high heat for approximately 5 mins until nice and brown, remove meat from pan and set aside.
- To the same pan add the ginger and garlic and stir for a minute (add a dash of oil if required), then add the remaining vegetables, and stir over high heat for 4 mins.
- Return the Welsh Lamb to the pan and stir well. Add the orange juice and remaining soy sauce, add a little water, if required to sauce. Add the cooked noodles and stir well, heat until the noodles are piping hot.