Lamb Stir Fry with Peppers

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?

Jump to:

• What lamb to use for stir fry?
• How much lamb should I buy per person?
• How many calories is in lamb stir fry?
• How to stir fry lamb with peppers (step by step)
• Storage & Reheating
• Frequently Asked Questions
• Pepper Lamb Stir Fry Recipe
• More Delicious an Easy Lamb Recipes
• Pin for later!

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.

How much lamb should I buy per person?

About ⅓ 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 stir fry lamb with peppers (step by step)

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 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
• 1 tablespoon cooking oil
• 1 teaspoon fresh ginger, sliced
• 2 stalks scallions, cut 1 inch
• 3 oz green pepper, cut ½ 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!

Storage & Reheating

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing:
Not recommended - the peppers will lose their crisp texture after thawing.

Reheating:

• Stovetop (best): Heat a wok or skillet over medium heat with a small splash of oil. Stir fry the lamb and vegetables until just warmed through.
• Microwave: Reheat in short 30-45 second bursts, stirring in between, to avoid overcooking the lamb.
• Tip: Add a drizzle of soy sauce or a few drops of sesame oil while reheating to refresh the flavor.

Frequently Asked Questions

Can I use a different protein instead of lamb?
Yes! This recipe works great with thinly sliced or cubed beef, pork, or even chicken. Adjust cooking times slightly depending on the cut.

What type of peppers work best?
You can use green bell peppers for a mild, earthy flavor, but red, yellow, or mixed peppers will add sweetness and color. I actually like it with a kick and will use jalapenos sometimes!

Do I have to marinate the lamb?
Marinating helps tenderize the meat and gives it rich flavor. Even a short 15-minute marinade makes a difference, but longer (up to overnight) is even better.

Can I make it spicy?
Definitely! Add sliced fresh chili peppers, dried red chilies, or a spoonful of chili oil while stir frying for a little heat. Or use jalapeno peppers instead of bell peppers.

What oil should I use for stir frying?
Use a neutral, high-heat oil like avocado, peanut, canola, or grapeseed oil. Save sesame oil for marinades or finishing touches - it burns easily at high heat.

Can I prep this dish ahead of time?
Yes - slice and marinate the lamb a day in advance, and pre-cut the peppers and scallions. Cook everything fresh when ready to serve for the best texture and flavor.

More Delicious an Easy Lamb Recipes

• Bold, spicy, and fragrant, this cumin lamb stir fry brings the heat with tender lamb slices tossed in chili, garlic, and toasted cumin. It's a quick, flavor-packed dish inspired by Northwestern Chinese street food.
• Or try it as cumin lamb chops! Juicy lamb chops coated in a smoky cumin spice mix, then grilled or pan-seared to perfection. These chops are bold, savory, and made for serious flavor lovers.
• If you're a fan of asparagus, check out this simple Stir Fry Lamb with Asparagus! You got your protein and veggies and it is yummy and easy to make!
• For those of you that acquired the bitter melon taste... try this Bitter Melon Lamb Stir Fry! Who would've thought something bitter could be yummy?

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