Lamb and Broccoli Stir-fry

Lamb and Broccoli Stir-fry

  • prep 10 mins
  • cook 15 mins
  • serves 4


  • 350g Scotch Lamb leg or fillet, cut into thin strips
  • 3 tbsp groundnut oil
  • 2 red onions, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 200g broccoli, cut into bite sized pieceslam
  • 100g sugar snap peas, halved lengthwise
  • 3 tbsp sweet chilli sauce
  • 1 tbsp soy sauce
  • 2 tsp finely grated root ginger

Preparation method

In a wok, stir-fry the lamb in 1 tbsp of the oil for 2 to 3 minutes to brown. Tip the meat out onto a plate while you cook the vegetables.

Reheat the wok with the rest of the oil, stir-fry the onions, fairly gently for 4 or 5 minutes to soften then turn up the heat and add the broccoli, sugar snaps and garlic, stir-frying until nearly tender but still crisp to the bite.

Return the meat and any juices to the wok , add the chilli sauce, soy sauce and ginger and 2 tbsp water, and stir until all is coated and the meat is hot. Serve with rice.

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