Cooking time
15 mins
Serves
4
Ingredients
- 2 lean PGI Welsh Lamb leg or rump steaks
- 1 tsp cornflour
- Pinch of black pepper
- 3 tbsp reduced salt soy sauce
- 1 tbsp oil
- 5cm piece of 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 of sugar snap peas
- 75g broccoli florets
- 2 tbsp orange juice
- Water, if required
- 300g cooked noodles to serve
Instructions
- Slice the lamb into very thin slices and coat in the cornflour, add the black pepper and one tablespoon of 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 minutes 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 minutes
- Return the 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.
- Video available: https://eatwelshlambandwelshbeef.com/recipes/welsh-lamb-stir-fry/