Lamb stir fry with broccoli


Lamb stir fry with broccoli

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 pound lean lamb thinly sliced
  • 3 tablespoons dark soy sauce
  • 4 tablespoons peanut oil
  • 1 tablespoon rice wine or sherry
  • 1 teaspoon salt
  • 1 teaspoon crushed Sichuan pepper substitute crushed red pepper if unavailable
  • 1 cup broccoli florets
  • 4 scallions chopped
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil


  • Lay the slices of lamb in a shallow dish. In a bowl, mix together 2 tablespoons of the soy sauce, 2 tablespoons of the peanut oil, the rice wine/sherry, salt, and Sichuan pepper. Pour the mixture over lamb, and turn to coat. Let marinate for 30 minutes.
  • In a wok, heat remaining 2 tablespoons of peanut oil until smoking, then add the lamb and garlic. Stir-fry for 2 minutes just until lamb changes color on both sides, then remove from wok and set aside.
  • Leave 1 tablespoon of oil in wok and pour out excess. Add the broccoli and scallions and stir-fry for 2 minutes. Add the rice vinegar and remaining soy sauce and cook for another 1 minute. Return the lamb to the wok, add sesame oil, and stir-fry for another 1 to 2 minutes, until the lamb, broccoli, and sauce are thoroughly mixed. Serve immediately.

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