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Lamb Backstrap Stir Fry

umm... a lamb stir fry


  • 2 lamb backstraps, finely sliced across the grain

  • 3 medium sized brown onions, finely sliced

  • 1 red capsicum (bell pepper), deveined and cut into thin strips

  • 3 cloves garlic, crushed

  • 1 tsp grated ginger

  • 2 carrots, cut into thin strips

  • 4 spring (green) onions, chopped into 2cm lengths

  • 2 Tbls shaoxing wine

  • 1 red chilli, finely diced

  • 3 Tblsp brown sugar

  • 1 Tblsp kecap manis

  • 1 Tblsp rice bran oil (for the marinade)

  • rice bran oil for stir frying


  • 1.

    Make the marinade by combining sugar, shaoxing,chilli, kecap manis, oil, garlic and ginger. Mix well and add the sliced lamb. Allow to marinate for at least 30 minutes.

  • 2.

    Heat a wok or heavy based frypan add a dash of rice bran oil and stir fry the carrot and capsicum stips for approx 2 -3 minutes then add the sliced onion, toss through and stir fry for further 2-3 minutes. Remove from the pan.

  • 3.

    Return the pan/wok to heat and add the marinaded lamb and the marinade.

  • 4.

    Stir fry on high heat for just 2-3 minutes - no longer!

  • 5.

    Remove pan from heat and add stir fried vegetables and raw spring onions.

  • 6.

    Toss to combine.

  • 7.

    Serve with steamed rice or fried rice.

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Posted by Huda Abu HamdiaReport
this looks really yummy my dear .. specially that still i didn't have linch, and this makes u ever more hungry ;-)