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Leftover lamb, ginger and broccoli stir-fry recipe

Leftover lamb, ginger and broccoli stir-fry

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

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Each serving contains

Energy
2185kJ 520.0kcal
26%
Fat
17g
medium24%
Saturates
5g
medium25%
Salt
3.3g
high55%
Sugars
9g
low10%

of the Reference intake

Carbohydrate 58.9gProtein 35.2gFibre 6.2g

Method

  1. 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.
  2. 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.
  3. 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.

    • 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.

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