This easy lamb stir fry is easy to prep and flavour packed. It combines marinated lamb with crisp asparagus and fiery Sichuan peppercorns for an irresistible dinner.
The secret to this stir fry recipe lies in the bicarbonate soda marinade, which ensures incredibly tender meat. Perfect served over steamed rice with a drizzle of chilli oil.
Ingredients
Method
Combine oyster sauce, 2 tablespoons soy sauce, Shaoxing cooking wine, garlic, Sichuan peppercorns, cracked pepper, bicarbonate soda and cornflour in a large bowl and whisk to combine. Add the lamb, toss to coat and marinate, refrigerated for 30 minutes to 1 hour.
While lamb is marinating, slice the asparagus on an angle 3cm long and thinly slice the celery on an angle.
Drain the lamb from the marinade, reserve marinade. Heat half the oil in a large wok over high heat. Add half the lamb and stir fry in a single layer for 2 minutes, turning halfway. Remove from wok. Repeat with remaining oil and lamb and remove from the pan.
Add asparagus and celery to the wok, stir fry for 3-4 minutes, until charred and just tender. Return the lamb to the pan with the reserved marinade and remaining soy. Stir fry for 2 minutes, until glossy and coated in the sauce.
Sprinkle over green onions and serve lamb stir fry with rice and chilli oil, if using.
How to make lamb stir fry tender
Marinating the lamb in a little bicarbonate soda and cornflour tenderises the meat. This is a Chinese technique known as velveting, which we explain further here.
