Serves 4
Preparation time: 5 minutes, 10 minutes marinating time
Cooking time: Under 10 minutes
Ingredients:
400g Turnbull's Northumbrian Lamb leg steaks, cut into stir-fry strips
For the Tangy Marinade:
- 1 large garlic clove, peeled and finely chopped
- 90ml/6tbsp Worcestershire sauce
- 2.5ml/½ tsp dried chilli flakes
- 5ml/1tsp Chinese 5-spice powder
- 15-30ml/1-2tbsp runny honey
For the Stir-fry:
- 10ml/2tsp Seabanks Northumbrian Rapeseed Oil
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
- 1 x 300-350g/10½-12oz pack prepared stir-fry vegetables of your choice
- 400g/14oz pack fresh egg or rice noodles
- Salt and freshly milled black pepper
To garnish:
- 15-30ml/1-2tbsp freshly chopped flat-leaf parsley, optional
- 15-30ml1-2tbsp light soy sauce, optional
#LoveLambWeek24
Recipe by Simply Beef & Lamb
Method:
1. To prepare the marinade; in a shallow bowl mix all the marinade ingredients together. Add the lamb, stir to coat, cover and set aside for 10 minutes.
2. Heat the oil in a large, non-stick frying pan or wok, remove the lamb from the marinade (reserve the marinade) and stir-fry for 3-4 minutes, tossing frequently.
3. Add the reserved marinade,the stir- fry ingredients and noodles, toss gently and cook for a further 2-3 minutes. Season, if required.
4. Garnish with the parsley and soy sauce, if used and serve immediately.