Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) boneless lamb leg or shoulder, very thinly sliced
- 3 tbsp low-sodium soy sauce, divided
- 2 tsp cornstarch, divided
- 3 tsp toasted sesame oil, divided
- 2 cloves garlic, minced (divided)
- 2 tsp fresh ginger, finely grated (divided)
- 3 tbsp neutral oil (canola, peanut, or grapeseed)
- 1 red bell pepper, thinly sliced
- 2 cups small broccoli florets
- 1 medium carrot, cut into thin matchsticks
- 1 cup sugar snap peas, trimmed
- 4 green onions, sliced (whites and greens separated)
- 1 tbsp oyster sauce (or extra soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1/3 cup low-sodium chicken broth or water
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds (for serving)
- Steamed rice or noodles, for serving
Do This
- 1. Toss lamb with 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil, 1 clove minced garlic, 1 tsp ginger, and a pinch of pepper; set aside while prepping vegetables.
- 2. In a small bowl, whisk remaining 2 tbsp soy sauce, 1 tsp cornstarch, oyster sauce, rice vinegar, honey, broth, remaining garlic and ginger, and red pepper flakes.
- 3. Prep vegetables: slice bell pepper and green onions, cut broccoli into small florets, julienne carrot, and trim snap peas.
- 4. Heat 2 tbsp neutral oil in a hot wok or large skillet. Stir-fry lamb in 2 batches for 1–2 minutes per batch, just until browned; transfer to a plate.
- 5. Add remaining 1 tbsp oil to the pan. Stir-fry broccoli, carrot, and green onion whites for 2–3 minutes, then add bell pepper and snap peas; cook 2–3 minutes more.
- 6. Return lamb and any juices to pan, pour in sauce, and cook 1–2 minutes until thickened. Finish with remaining 2 tsp sesame oil, sprinkle with sesame seeds and green onion greens, and serve over rice or noodles.
Why You’ll Love This Recipe
- Fast weeknight stir-fry: on the table in about 30 minutes from start to finish.
- Thinly sliced lamb stays tender and juicy while soaking up a savory ginger-garlic soy glaze.
- Colorful vegetables add crunch, freshness, and plenty of nutrition.
- Flexible: swap in whatever vegetables you have on hand and adjust the heat to your liking.
Grocery List
- Produce: Fresh ginger, garlic, 1 red bell pepper, 1 small broccoli crown, 1 medium carrot, sugar snap peas, green onions
- Dairy: None
- Pantry: Boneless lamb leg or shoulder, low-sodium soy sauce, oyster sauce (or extra soy), rice vinegar, honey or brown sugar, cornstarch, toasted sesame oil, neutral oil (canola, peanut, or grapeseed), red pepper flakes, sesame seeds, low-sodium chicken broth or water, rice or noodles
Full Ingredients
Lamb and Marinade
- 1 lb (450 g) boneless lamb leg or shoulder, very thinly sliced against the grain
- 1 tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, finely grated
- 1/4 tsp freshly ground black pepper
Vegetables
- 1 red bell pepper, cored and thinly sliced into strips
- 2 cups small broccoli florets (from about 1 small crown)
- 1 medium carrot, peeled and cut into thin matchsticks
- 1 cup sugar snap peas, trimmed
- 4 green onions, sliced (whites and greens separated)
Sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (or substitute 1 tbsp additional soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey or packed light brown sugar
- 1/3 cup low-sodium chicken broth or water
- 1 tsp cornstarch
- 1 clove garlic, minced
- 1 tsp fresh ginger, finely grated
- 1/4 tsp red pepper flakes (optional, for heat)
For Stir-Frying and Finishing
- 3 tbsp neutral high-heat oil (canola, peanut, or grapeseed), divided
- 2 tsp toasted sesame oil (in addition to the marinade)
- 1 tbsp toasted sesame seeds
- Cooked steamed rice or noodles, for serving
Step-by-Step Instructions
Step 1: Slice and marinate the lamb
Place the lamb in the freezer for 15–20 minutes if you have time; this firms it up and makes it easier to slice thinly. Using a sharp knife, slice the lamb very thinly against the grain, aiming for strips about 1/8 inch (3 mm) thick. Thin slices are key to a quick, tender stir-fry.
In a medium bowl, combine 1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp toasted sesame oil, 1 minced clove of garlic, 1 tsp grated ginger, and the black pepper. Add the sliced lamb and toss well to coat every piece. Set aside at room temperature while you prep the vegetables and sauce (about 10–15 minutes). This brief marinade seasons the meat and helps it stay juicy.
Step 2: Prep all the vegetables
Core and thinly slice the red bell pepper into strips. Cut the broccoli into small bite-sized florets so they cook quickly. Peel the carrot and cut it into thin matchsticks, or slice it on a diagonal into thin coins. Trim the ends and strings from the sugar snap peas.
Slice the green onions, keeping the white and light green parts separate from the dark green tops; they will be added at different times for maximum flavor and color. Arrange all vegetables near the stove in separate piles or small bowls. Since stir-frying moves fast, it helps to have everything prepped and within reach before you start cooking.
Step 3: Mix the stir-fry sauce
In a small bowl or measuring cup, whisk together 2 tbsp soy sauce, oyster sauce, rice vinegar, honey, chicken broth (or water), and 1 tsp cornstarch until smooth with no lumps. Stir in the remaining minced garlic, grated ginger, and red pepper flakes if using.
Taste a tiny drop (it will be strong before it’s diluted by the lamb and vegetables). It should taste savory, slightly sweet, and pleasantly tangy. Adjust with a bit more soy for saltiness, vinegar for brightness, or honey for sweetness as needed. Set the sauce beside the stove.
Step 4: Stir-fry the marinated lamb
Heat a wok or large, wide skillet over high heat until very hot, 1–2 minutes. Add 2 tbsp neutral oil and swirl to coat the pan. When the oil is shimmering, add half of the marinated lamb in an even layer. Let it sear undisturbed for about 30 seconds, then stir-fry for another 30–60 seconds, just until mostly browned but not fully cooked through.
Transfer the first batch of lamb to a clean plate, then repeat with the remaining lamb, adding a splash more oil if the pan looks dry. Cooking in two batches prevents overcrowding and helps the lamb sear instead of steam. Set the browned lamb aside; it will finish cooking later in the sauce.
Step 5: Stir-fry the vegetables
Reduce the heat slightly to medium-high. Add the remaining 1 tbsp neutral oil to the same pan. Add the broccoli florets, carrot matchsticks, and the white and light green parts of the green onions. Stir-fry for 2–3 minutes, until the broccoli is bright green and just starting to become tender.
Add the bell pepper strips and sugar snap peas. Continue to stir-fry for another 2–3 minutes, until all the vegetables are crisp-tender. If the pan looks very dry at any point, you can splash in 1–2 tbsp of water to create a bit of steam and help the vegetables cook without burning.
Step 6: Add the lamb back and thicken the sauce
Return the lamb and any accumulated juices to the pan with the vegetables. Give the sauce a quick stir (the cornstarch settles), then pour it evenly over the lamb and vegetables.
Cook, stirring constantly, for 1–2 minutes. The sauce will come to a simmer and thicken, turning glossy and coating everything in the pan. The lamb should finish cooking through at this point. If the sauce becomes too thick, splash in an extra tablespoon or two of water or broth to loosen it to your liking.
Step 7: Finish with sesame and serve
Turn off the heat. Drizzle in the remaining 2 tsp toasted sesame oil and toss well to distribute its nutty aroma. Sprinkle the toasted sesame seeds and the dark green parts of the green onions over the top.
Taste and adjust seasoning if needed, adding a bit more soy sauce for salt or a small squeeze of rice vinegar or lime for brightness. Serve the lamb and vegetable stir-fry immediately over bowls of hot steamed rice or noodles, making sure each serving gets a good mix of lamb, vegetables, and sauce.
Pro Tips
- Slice lamb very thin: Partially freezing the lamb for 15–20 minutes makes it much easier to cut into thin, even slices that cook quickly and stay tender.
- Have everything ready before you cook: Stir-frying is fast. Prep all vegetables, sauce, and garnishes in advance so you can cook confidently without stopping.
- Use high heat and avoid crowding: A hot pan and cooking the lamb in two batches help you get nice browning and prevent the meat from steaming.
- Do not walk away from the sauce: Once the sauce goes in, it thickens quickly. Stir constantly and be ready to remove the pan from heat as soon as it turns glossy and clings to the lamb and vegetables.
- Adjust the heat level: For a spicier stir-fry, add extra red pepper flakes or a drizzle of chili oil at the end. For mild eaters, simply omit the flakes.
Variations
- Different vegetables: Swap in green beans, snow peas, zucchini, baby corn, or thinly sliced mushrooms for some or all of the vegetables, keeping the total quantity about the same.
- Citrus-sesame twist: Add 1–2 tsp finely grated orange zest or a squeeze of fresh orange or lime juice to the sauce for a bright, citrusy edge that pairs beautifully with lamb.
- Low-carb option: Serve the stir-fry over cauliflower rice or a bed of shredded cabbage quickly sautéed with garlic and a splash of soy.
Storage & Make-Ahead
Store leftover lamb and vegetable stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth, just until warmed through; avoid overcooking or the lamb and vegetables can become tough and mushy.
For make-ahead prep, you can slice and marinate the lamb up to 12 hours in advance and keep it covered in the refrigerator. Chop all the vegetables and mix the sauce up to 1 day ahead; store them separately, covered, in the fridge. When you are ready to cook, everything will be prepped and you can have dinner on the table in about 10–12 minutes.
Nutrition (per serving)
Approximate values for 1 of 4 servings (without rice or noodles): about 330 calories; 24 g protein; 22 g fat; 9 g carbohydrates; 2 g fiber; 4 g sugars; 800–900 mg sodium. Actual values will vary based on the specific cuts of lamb, sauces, and vegetables you use.
