Leftover lamb, ginger and broccoli stir-fry recipe
Created by The Tesco Recipes team
Lamb, veg and noodles tossed together with storecupboard sauces for a stir-fry that takes only 10 minutes to cook. This recipe is a mouthwatering leftovers idea from our slow-cooked shoulder of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.
See method- Serves 4
- 10mins to prepare and 10mins to cook
- 520 calories / serving
- Dairy-free
Ingredients
- 3 medium egg noodles nests
- 15ml (1tbsp) olive oil
- 2 garlic cloves, sliced
- 4cm fresh ginger, cut into matchsticks
- 1 red chilli, finely sliced
- 100g (3 1/2oz) baby corn, halved lengthways
- 1 yellow pepper, sliced
- 200g Tenderstem broccoli, halved lengthways
- 45ml (3tbsp) sweet chilli sauce
- 15ml (1tbsp) tomato ketchup
- 45ml (3tbsp) light soy sauce
- 300g (11oz) leftover lamb, sliced into thin strips
Each serving contains
- Energy
- 2185kJ 520.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 3.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 58.9gProtein 35.2gFibre 6.2g
Method
- Place the noodles in a pan of boiling water and cook according to the pack instructions. Drain, drizzle with the toasted sesame oil, stir and set aside.
- Meanwhile, heat the oil in a wok or large non-stick frying pan and add the garlic, ginger and chilli and cook for 1 minute. Then add the baby sweetcorn, pepper and broccoli and cook for 3 minutes.
- Pour over the sweet chilli sauce, ketchup, soy sauce and 100ml (3 1/2fl oz) water and bring to the boil, cook for 5 minutes, adding the lamb for the last 2 minutes to heat right through. Toss with the noodles to serve.
- See more Lamb recipes
Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
