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Lamb and broccoli spring stir-fry

Bec Lloyd
Beautiful lamb and broccoli make this a filling meal, while the honey, soy, lime sauce makes it zing! Part of our September 2020 Meal Plan, so make sure you subscribe to receive yours next month.


  • 1 x 500-gram piece of leg or rump lamb500 grams of broccoli broken or chopped into florets1 red onion sliced into circles and then those into half circles100 grams of snow peas, topped and tailed, chopped1 lime, juice and zest of2 cloves garlic, peeled and finely chopped1-2 teaspoons fresh ginger, finely grated1 tablespoon soy sauce (can use light soy for less salt content)1 tablespoon honey 


  • Trim any fat off the lamb in cut into thin strips, approx. 1 cm wide.Prepare the vegetables or gather pre-prepped ones from the fridge.Whisk the sauce together: soy, honey, ginger, lime juice and zest, garlic, oil.Heat a little oil in a large frying pan (or wok) and add the red onion, lightly stir for 1 minute.Add in the lamb strips and brown on each side, check that they are cooked right through.Add the vegetables to the pan and stir through the chicken for 1 minute before pouring over the sauce.Cook altogether for another 5-7 minutes or until nicely cooked but vegetables still have some crunchy firmness.Serve.


For full shop and prep guide, head to the September 2020 Meal Plan
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