Welsh Lamb, Ginger and Spring Onion Stir Fry
Ingredients
2 lean Welsh Lamb leg or rump steaks
1tsp cornflour
Pinch black pepper
3tbsp reduced salt soy sauce
1tbsp oil
5cm piece 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 sugarsnap peas
75g broccoli florets
2tbsp orange juice
Water, if required
300g cooked noodles to serve
Method
- Slice the Welsh Lamb into very thin slices and coat in the cornflour, add the black pepper and 1tbsp 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 Welsh 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.
Facts
Did you know the fat content of average fully trimmed lean lamb is 8g of fat per 100g of meat, therefore great to make this healthy stirfry recipe.
Welsh Lamb, Ginger and Spring Onion Stir Fry
- Lefel sgiliau:
- Hawdd
- Amser y rysait:
- – munud
Nutrition
Each serving provides:
Calories 391 kcals
Energy 1661kj
Fat 6.5g
Saturates 2.3
Salt 2.2g (reduced if using low salt Soy Sauce)
Iron 4.3
5-a-day
Zinc 3.4mg
Protein 23g
Fibre 6.6 g
Carbohydrates 63g
Of which sugar 6.6g