Lamb Stir-fry with Peppers and Rice



  • 400g lean stir-fry lamb strips or lamb leg steaks, cut into strips
  • Salt and freshly ground black pepper
  • 200g basmati or brown rice
  • 1 tablesp. rapeseed or olive oil
  • 2½cm piece of ginger, peeled and chopped
  • 1 chilli, deseeded and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 onion, peeled and finely sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 1 tablesp. sesame oil
  • Zest and juice of 1 lime
  • Handful of coriander leaves, roughly chopped


  • 1 tablesp. rapeseed or olive oil
  • 2 teasp. ground coriander
  • 1 teasp. five spice powder
  • 2 tablesp soy sauce


To make the marinade: In a medium sized bowl combine the oil, coriander, five spice powder, soy sauce, a little salt and lots of black pepper.  Mix well, add in the lamb and stir.  Leave to sit while you cook the rice and vegetables.

Cook the rice according to the packet instructions.

To cook the vegetables: Heat a little oil in a large, non-stick frying pan or wok, add the ginger, chilli and garlic.  Stir then add in the onion and peppers. Stir-fry for 4-5 minutes until the onion and peppers have softened. You may need to do this in two batches depending on the size of your pan. Remove to a plate and keep warm while you cook the lamb.

To cook the lamb: Add a little more oil to the hot pan or wok. Add half the lamb and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the lamb.

Combine all the lamb and the vegetables in the pan or wok and toss to combine. Stir through the sesame oil, lime zest and juice.  Mix well, taste and season if necessary.

Sprinkle over the coriander and serve with the rice.

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