recipes-mains

Teriyaki Lamb Stir-Fry

Serves: 2

Ingredients

375g/12oz lean lamb stir-fry strips
10ml/2tsp oil
2 large garlic cloves, peeled and finely chopped or crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
100g/4oz broccoli florets
100g/4oz mushrooms, cleaned and sliced
8 spring onions, trimmed and chopped

For the Teriyaki Sauce:

60ml/4tbsp light soy sauce
30ml/2tbsp Worcestershire sauce
15ml/1tbsp rice wine vinegar
1 whole star anise
5ml/1tsp ground cinnamon
2.5ml/½tsp ground cloves
2.5ml/½tsp ground fennel
2.5ml/½tsp freshly milled black pepper
15-30ml/1-2tbsp runny honey

Method

To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.
Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes.
Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required.
Serve the stir-fry with noodles or rice.

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