Lamb Stir Fry with Garlic Rice

Lamb Stir Fry with Garlic Rice

Recipe by Fenella McGowan


Lamb and marinade:

  • Lamb back strap cut into strips
  • Half a red onion - finely sliced
  • Crumbled vegetable stock cube
  • Salt and cracked pepper
  • Glug of peanut oil
  • 1.5 tablespoons of soy sauce
  • Sesame oil to taste
  • 1 tablespoon of apple cider vinegar
  • Finely sliced red chilli - seeds in
  • A handful of chopped fresh coriander


  • Half a white onion, sliced
  • Handful of snow peas
  • Half a red capsicum, sliced
  • Half a carrot, julienne
  • Half a zucchini, julienne
  • 1 x head of broccolini

Garlic rice:

  • 1 minced clove of garlic
  • Butter
  • 1 cup of Basmati rice
  • 1.5 cups of water
  • Peanut oil

To garnish:

  • Coriander


Prep - Lamb:

  1. Prepare lamb with marinade.
  2. Cover with cling wrap.
  3. Marinate for 3+ hours in the refrigerator.
  4. Chop veggies are per instructions - slice, chop and julienne.

Cook - Lamb:

  • Brown the meat first, put to side.
  • Sauté onion and veggies with a dash of soy sauce & sesame oil.
  • Cook on a medium heat until the veggies start to get vibrancy to them, add the lamb.
  • Cook for a further 5-7 minutes.

Cook - Garlic rice:

  • Melt butter and peanut oil.
  • Add in garlic until lightly browned.
  • Add in 1 cup of rice, then add 1.5 cups of water.
  • Boil water, then turn to low and cover for 15 minutes.
  • Rice should be fluffy to serve.

Tip: Serve the lamb stir fry with garlic rice and top with coriander.

For best results, use RACO cookware.

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