This Pepper Lamb Stir Fry dish is a tasty dish that is also pretty easy to make! Perfect for week days or week nights. Marinated sliced lamb, stir fried with tender but crunchy green peppers – what’s not to love?

Types of peppers to use

You can cook this Pepper Lamb Stir Fry with different types of peppers! Did you know there’s over 600 types of peppers? That’s why I’m not going to list them all, but I’ll mention my two favorites:

Bell Peppers

Bell peppers come in various colors, and they actually all taste a little different. Green bell peppers have a grassy or vegetal flavor, while orange, red and yellow bells are sweeter and fruitier. The sweetest being red bell peppers.

The most common pepper to make with Pepper Steak or Lamb is Green Bell peppers, however, you could try other colors of bell peppers or a mix of them to play with the various flavors.

Jalapeno Peppers

This is actually our favorite pepper to stir fry Pepper Steak or Lamb with! Jalapeno Peppers add a kick to the dish. In order to not make it super spicy, make sure to remove the seeds and give it a good rinse.

If you are using Jalapeno Peppers, you can slice it length wise, or you can actually also slice it width wise, and leave the seeds in there. The latter will make it more spicy, so be warned!

Thick Soy Sauce

If you do not have thick soy sauce aka soy paste, you can also sub by mixing soy sauce, brown sugar, cornstarch mixture. Or even more simple – Oyster sauce can often be used as a substitute because it is similar in texture and it is also salty and sweet at the same time.

Read more about Chinese sauces and condiments here!

How to make Pepper Lamb Stir Fry?

First gather your ingredients:

1 lb lamb, sliced thinly
Marinade/Sauce:
- 1 tbsp thick soy sauce aka soy paste
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 teaspoon salt
- 1/2 teaspoon sugar
1 tbsp cooking oil
1 green pepper, cored, seeded and cut into strips
1 tsp garlic, minced

Combine sliced 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 for 30 minutes before cooking.

In a large nonstick cooking pan, heat cooking oil over medium-high heat. When the oil is hot, add lamb and minced garlic, and stir fry until mostly browned. Remove the lamb from cooking pan and set aside.

If the cooking pan is dry, add some cooking oil. Add peppers to the cooking pan. Stir fry for about 3 minutes or until peppers have softened (but not soggy yet).

Add lamb back in to to cooking pan. Stir fry everything for about 1-2 minutes or until lamb is your desired tenderness (we like medium).

Remove from heat and serve!

Pepper Lamb Stir Fry

Ingredients

1 lb lamb, sliced thinly

Marinade/Sauce:

1 tbsp thick soy sauce aka soy paste
1 tbsp sesame oil
1 tbsp cornstarch
1 teaspoon salt
1/2 teaspoon sugar

Stir Fry:

1 tbsp cooking oil
1 green pepper, cored, seeded and cut into strips
1 tsp garlic, minced

Instructions

Combine sliced 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 for 30 minutes before cooking.
In a large nonstick cooking pan, heat cooking oil over medium-high heat. When the oil is hot, add lamb and minced garlic, and stir fry until mostly browned. Remove the lamb from cooking pan and set aside.
If the cooking pan is dry, add some cooking oil. Add peppers to the cooking pan. Stir fry for about 3 minutes or until peppers have softened (but not soggy yet).
Add lamb back in to to cooking pan. Stir fry everything for about 1-2 minutes or until lamb is your desired tenderness (we like medium).
Remove from heat and serve!

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