Make it Scotch

Store Cupboard Lamb Stir-fry

  • Prep 10-15 mins
  • Cook 10 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Grate the ginger and garlic onto a small plate.
  • 2
    Mix the soy sauce and sesame oil in a small bowl ready to dress the stir-fry.
  • 3
    Stir-fry the lamb strips briefly in a hot wok or frying pan with a little oil until lightly browned, add the ginger and garlic and cook a further 30 seconds. Tip the lamb onto a plate while you cook the vegetables.
  • 4
    Add a little more oil to the pan and stir-fry the veg for a few minutes until some of the water that has been released from the vegetables has evaporated.
  • 5
    Add the noodles, stirring for a minute or two then return the lamb to the pan with the soy dressing, toss all together until the lamb is hot then serve straight away, sprinkled with toasted sesame seeds.
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