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A table set up with a plate of stir fry recipe, chilli sauce on the same, cold drinks, extra cilantro and mint for garnish, chopsticks

Easy Stir Fry Recipe with Lamb and Veggies

This one pot Stir Fry Recipe is a dinner wonder! Easy, vibrant and infused with flavors from the lamb and a special stir fry sauce. This is family favorite recipe to try!
Course Main Course, Main Dish
Cuisine Asian
Keyword Lamb Recipe, Stir Fry Recipe, Stir Fry Veggies, Stiry Fry Sauce
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people
Calories 404 kcal
Author Mahy


For the Lamb:

  • 2 pounds American lamb cut thinly for stir fry use leg of lamb of shoulder cut
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon grated ginger
  • 1 Tablespoon grated garlic
  • 1 Tablespoon ketchup
  • 1 Tablespoon chilli sauce more or less to taste
  • 1 teaspoon sesame oil

Stir Fry Veggies:

  • 1 Tablespoon sesame oil or any neutral oil
  • 3 Bok Choy cut up into slices
  • 2 carrots sliced
  • 2 cups mushrooms sliced
  • 2 cups green beans
  • 1 red onion sliced
  • 1 red pepper sliced

Stir Fry Sauce:

  • 1 cup broth
  • 1/2 cup soy sauce
  • 2 tablespoons ginger
  • 1 tablespoon garlic
  • 1 Tablespoon cornstarch
  • 2 Tablespoon chilli sauce more or less to taste
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar


  • 1/4 cup cilantro chopped
  • 2 Tablespoons mint chopped
  • 1/4 cup chopped Peanuts
  • 2 tablespoons Chilli Sauce extra


  • 2 cups cooked noodles or 6 ounce pack of uncooked noodles. Cook according to the package instructions.


  1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.
  2. You can marinade the lamb for 10 minutes and upto 3 hours.
  3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.
  4. Remove the veggies on to a plate and add the remaining oil to the pan.
  5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.
  6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.
  7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.
  8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.
  9. Finish off with fresh cilantro, mint and top with chopped peanuts.
  10. Add in dollops of chilli sauce if you want extra spice to your stir fry.
  11. Serve right away and enjoy!! :)

Recipe Notes


  1. Start with American Lamb and as your butcher for help with slicing your cut.Mention to them you’re making a stir fry.
  2. Have your veggies ready - use fresh or frozen.
  3. Choose what you’ll be serving the stir fry with: if noodles, cook them, if rice, prepare it, if nothing then you’re good to go!
  4. Don’t over cook your veggies! Remember they will get another round of heat with the sauce.
  5. It’s ok to add all the veggies in together, as long as their sizes will allow them to cook at the same time.
  6. Avoid cooking the lamb with the veggies, it’s best to remove the veggies from the pan once they're done. Then cook the lamb and then finally add the veggies back.
    By cooking every part separately, you ensure lamb is cooked till perfection and veggies too.
  7. Pour the sauce at the final stage and don’t over cook it or over cook the stir fry.
  8. Only bring it to a boil and let it simmer for a couple of minutes.
  9. Leftovers can be stored in the fridge or frozen for another happy day.
Nutrition Facts
Easy Stir Fry Recipe with Lamb and Veggies
Amount Per Serving
Calories 404 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 100mg33%
Sodium 2300mg100%
Potassium 1866mg53%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 19g21%
Protein 43g86%
Vitamin A 23133IU463%
Vitamin C 223mg270%
Calcium 494mg49%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.