User Review
3.33 (3 votes)

Sticky lamb stir-fry

Our low-calorie lamb stir-fry recipe combines all our favourite Chinese ingredients – hoisin, soy and chilli – to create a flavoursome meal that's ready in 25 minutes.

Serves 4

Prep Time 10 min

Cooking Time 15 min


  • 3 garlic cloves, crushed
  • 1tbsp grated fresh ginger
  • 2tbsp hoisin sauce
  • 2tbsp reduced-salt soy sauce
  • 1tbsp hot sweet chilli sauce
  • Cooking oil spray
  • 400g lean lamb neck fillet, thinly sliced
  • 2 red peppers, thinly sliced
  • 2 celery sticks, thinly sliced
  • 350g tenderstem broccoli
  • 2 x 250g packs ready-to-heat basmati rice, to serve


  1. In a small bowl, combine the garlic and ginger with the hoisin, soy and chilli sauces.
  2. Set a wok or large non-stick frying pan over a high heat and spray with a little oil. Stir-fry the lamb, in batches (spraying with more oil between each batch), for 1–2 min until browned. Transfer to a plate and keep warm.
  3. Add the red peppers, celery, broccoli and 3tbsp water to the wok or pan, then stir-fry for 5 min or until just tender.
  4. Return the lamb to the wok or pan with the vegetables. Add the sauce mixture and stir-fry until heated through. Meanwhile, heat the rice according to the pack instructions.
  5. Divide the rice among 4 bowls, then serve the lamb stir-fry on top.

Nutrition per serving

Read more on how we calculate nutrition.
433 29.7g 11.8g 4g 5.8g 11.3g 1.8g 82mg 51.6g 3.7mg

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