Lamb isn't something most people eat a lot of, but I think it pairs wonderfully in a stir fry.
Course Main Course
Cuisine Chinese
Keyword easy dinner, lamb
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 293kcal
Author Cultured Palate
Ingredients
½lblambsliced - lean beef may be substituted
2onions
3tablespoongarlicsliced
6tablespoonoilI don't measure but use just enough to stir fry each step.
Marinade
2tablespoonoil
1tablespoonsoy sauce
½teaspoonssea salt
1tablespoonwine
½teaspoonspepper
Seasoning Sauce
1tablespoonsoy sauce
1tablespoonvinegar
1tablespoonsesame oil
Instructions
Thinly slice lamb. I have found it is easier to slice when the meat is still partially frozen - if you are using frozen.
Mix Marinade and marinate for at least 15 minutes - I usually do this the night before and let it marinate overnight.
Chop onions or if using scallions, cut them in strips.
Mix seasoning sauce in a small bowl.
Heat the oil in wok until it is very hot - then add garlic - stir fry quickly.
Add lamb and stir fry quickly until browned. The secret to this recipe is using the highest heat and cooking quickly - this makes the meat juicy.
Add the onion and seasoning sauce and stir until heated.
Serve and Enjoy!
Notes
Quick Tips For Making A Chinese Lamb Stir Fry
As with all stir fry recipes, a wok is called for and really does make stir frying easier.
If you are new to stir fry, Stir Fry Basics will give you the information you need to get started including the how-to's, equipment and ingredients used.
The key to good stir fry is having all ingredients prepared beforehand - meats and veggies chopped and sauces mixed.
Beef can be substituted for lamb and scallions for onions.