I love stir fry dinners because it’s not only easy but it’s also delicious too! This Lamb Stir Fry is one of these stir fries! Marinated sliced lamb stir fried with ginger, scallions and green peppers! What’s not to love?

What lamb to use for stir fry?

Now I do a life hack when I cook this dish and buy pre-sliced lamb from the hot pot section of my local Asian supermarket. However, if you are buying lamb and slicing it yourself, that is just fine too!

Here are some recommended cuts of lamb for stir frying:

Rump

The rump is an individual muscle cut from the hind leg of the lamb. It’s very tender and has a lot of flavor with a layer of fat too. This is a great cut for stir fries!

Tenderloin

Similar to beef tenderloin, lamb tenderloin is very tender and and also has a velvety texture. This cut is great for stir fries also!

Leg

The leg of lambs has is also a tender cut, and has a strong flavor. It’s great sliced or cubed – and also makes a great cut of lamb for stir fries.

I bought my lamb / mutton from local Asian super markets, but if you’re having trouble finding some good meat locally you can also try purchasing online! For example, Crowd Cow – they ship to anywhere in the US other than Alaska and Hawaii sustainable and healthy meats/seafood!

How much lamb should I buy per person?

About 1/3 of a pound of boneless lamb is a good amount per person. Technically one serving is 3 oz per person, but I haven’t met anyone that ate 3 oz and thought that was enough (unless there were other dishes involved).

How many calories is in lamb stir fry?

If you make this lamb stir fry and separate it in 3 servings, each serving is about 559 calories. If you separate it in to 4 servings, then it is about 419 calories.

Remember that this is an estimate, ingredients calories can vary, so you will want to check the quantity and the calories/nutrition info of the ingredients you use to calculate.

How to cook lamb stir fry?

Now let’s get to the good stuff! Here’s how to make lamb stir fry.

First, gather and prepare your ingredients:

• 1 lb lamb, sliced thinly
• Marinade:
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
• 1 tbsp cooking oil
• 1 tsp fresh ginger, sliced
• 2 stalks scallions, cut 1 inch
• 3 oz green pepper, cut 1/2 inch pieces
• Red chili peppers (optional)

Combine lamb and marinade/sauce ingredients in a large bowl or zip lock bag. If you are about to cook it, let it marinade at the very least 15-30 minutes. If you are making this ahead, cover and refrigerate, and then remove from fridge 30 minutes before cooking.

In a large nonstick cooking pan, heat cooking oil over medium-high heat. When the oil is hot, add sliced ginger, lamb, and also red chili peppers (optional), and stir fry everything until mostly browned.

Add green peppers to the cooking pan. Stir fry for about 3 minutes or until peppers have softened (but not soggy yet).

Add scallions to the cooking pan. Stir fry everything for about 1-2 minutes or until lamb is cooked thoroughly.

Remove from heat and serve!

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