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Lamb and Broccoli Stir-fry

Preparation: 10 mins

Cooking: 15 mins

Serves 4, costs under £6.00


  • 7 Tablespoons White Rice (260g) (Heaped Spoonfuls)
  • Lamb (350g) (Leg Or Fillet)
  • 3 Tablespoons Vegetable Oil (30g)
  • 2 Red Onions (300g) (Medium Sized)
  • 1 Garlic Clove (3g)
  • 5 Spears Broccoli (225g)
  • ½ Pack Sugar Snap Peas (100g)
  • 3 Tablespoons Sweet Chilli Sauce (45g)
  • 1 Tablespoons Soy Sauce (15g)
  • 1 Piece Root Ginger (10g) (Thumb Sized)
  • 2 Tablespoons Water (30g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Cut the lamb into thin strips.
  2. Peel the red onions, garlic and ginger. Slice the red onions and finely chop the garlic and ginger. You can grate the ginger if you have a grater.
  3. Wash and cut the broccoli into bite sized pieces. Wash and halve the sugar snap peas lengthwise.
  4. Cook the rice according to the manufacturer’s instructions.
  5. While the rice is cooking, stir-fry the lamb in 1 tablespoon of oil in a wok or frying pan for 2-3 minutes. Transfer the meat onto a plate when brown.
  6. Heat the rest of the oil in the wok or frying pan and gently stir-fry the onions for 4-5 minutes to soften them.
  7. Turn up the heat and add the broccoli, sugar snap peas and garlic. Stir-fry until nearly tender, but crisp to the bite.
  8. Return the meat and any juices to the wok or frying pan. Add the chilli sauce, soy sauce, ginger and water. Stir until all meat and vegetables are coated and the meat is hot. Serve hot with the rice.

Nutritional Information