Beef Quick Main Asian

Lamb and snow-pea stir-fry

Name: Lamb and snow-pea stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 500g lean lamb backstrap, sliced; 1 lemongrass stem, finely chopped; 1/3 cup (80ml) salt-reduced soy sauce; 1/3 cup (80ml) Chinese rice wine (shaohsing)*; 1 garlic clove, crushed; 1 1/2 tablespoons peanut oil; 1 small white onion, thinly sliced; 2 teaspoons cornflour; 300g snow peas, trimmed; Steamed jasmine rice, to serve

Rate now

20m

15m

Jump to recipe

by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Mouth-watering Asian flavours spring to life in this super-healthy and easy lamb stir-fry.

500g lean lamb backstrap, sliced
1 lemongrass stem, finely chopped
1/3 cup (80ml) salt-reduced soy sauce
1/3 cup (80ml) Chinese rice wine (shaohsing)*
1 garlic clove, crushed
1 1/2 tablespoons peanut oil
1 small white onion, thinly sliced
2 teaspoons cornflour
300g snow peas, trimmed
Steamed jasmine rice, to serve

Method

1.

Combine the lamb, lemongrass, soy sauce, rice wine and garlic in a bowl. Cover and marinate in the fridge for 15-20 minutes.
2.

Heat oil in wok over medium heat and cook onion for 5 minutes until softened. Remove from wok and increase heat to medium-high. Drain lamb (reserving marinade), then cook in 2 batches for 1-2 minutes until browned.
3.

Stir the cornflour into the reserved marinade. Return lamb and onion to the wok with the marinade and bring to the boil. Add the snow peas and 1 tablespoon water, then cook for 2 minutes until the snow peas are just tender and bright green. Serve the stir-fry on steamed jasmine rice.