Satay Lamb Stir Fry

By Amy Moore, Moore & Sons Butchery

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 10mins
Satay Lamb Stir Fry


  • Serves 6



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  1. In a small bowl, whisk together sauce ingredients until smooth.
  2. Heat a large wok or skillet over medium-high heat and drizzle in half the oil. Add onion, capsicum, carrots, broccoli, and green beans, and stir-fry 4–5 mins, until veggies are charred on the edges and just starting to soften.
  3. Add bok choy to the pan and cook a further 2 mins. Transfer vegetables to a large bowl.
  4. Drizzle remaining oil into the pan and add lamb strips, ginger, and garlic. Stir-fry for 2 mins to sear lamb, then add sauce mixture and cook a further minute.
  5. Return veggies and any liquid to pan, and toss to coat with the sauce.
  6. Serve stir-fry over noodles, with fresh coriander, lime and chilli.


  1. Omit noodles and serve stir-fry over steamed rice if preferred.