Lamb Stir Fry

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This is the ultimate lamb stir fry recipe. It involves lamb steak strips, broccoli, red peppers and a very flavourful sauce. Learn which sides work best.



  • 30ml (2 tbsp) cornstarch
  • 30ml (2 tbsp) dry sherry
  • 30ml (2 tbsp) soy sauce
  • 450g (1lb) lamb steak, cut into thin strips
  • 30ml (2 tbsp) oil
  • 3 garlic cloves, peeled and crushed
  • 5cm (2in) fresh ginger, peeled and grated
  • 2 red chillies, washed and finely sliced
  • 1 head of broccoli, washed and cut into florets
  • 1 red pepper, washed and julienned
  • 8 spring onions, washed and finely chopped
  • 30ml (2 tbsp) tamarind paste
  • 60ml (4 tbsp) fish sauce
  • 20ml (4 tsp) brown sugar
  • 60ml (4 tbsp) fresh coriander leaves, washed and chopped


  1. Create a slurry in a big bowl by mixing the cornstarch, sherry and soy sauce together.
  2. Stir in the lamb strips and let it marinate in the fridge for at least an hour. Remove from the fridge before the cooking process begins.
  3. In a large wok, heat the oil and then fry the garlic, ginger and chillies for 30 seconds.
  4. Add the lamb and fry until browned all over.
  5. Add the broccoli, red pepper and spring onion, and fry for 3 minutes.
  6. Pour into the tamarind paste, fish sauce and brown sugar. Stir until the sauce is smooth and covers all the ingredients.
  7. Serve immediately on top of rice and garnish with coriander.

  • Category: Main Course
  • Cuisine: Thai


  • Serving Size: 1
  • Calories: 367
  • Sugar: 8.6g
  • Sodium: 1966mg
  • Fat: 15.4g
  • Saturated Fat: 3.9g
  • Carbohydrates: 18g
  • Fiber: 2.2g
  • Protein: 35g
  • Cholesterol: 101mg