Spring stir-fry with lamb and spring onions recipe

Neil Perry
Spring stir-fry with lamb with spring onions.
Spring stir-fry with lamb with spring onions.  Photo: William Meppem

This succulent lamb stir-fry is easy to prepare. Substitute spring onions for asparagus when in season.


500g lamb backstrap, cut into 1½cm pieces

3 tbsp peanut oil

4 spring onions, cut into julienne

2 tbsp light soy sauce

2 tbsp sugar

1 tsp sesame oil

pinch of freshly ground white pepper

chilli oil, to serve

For the marinade

2 cloves garlic, finely chopped

2 tbsp light soy sauce

2 tbsp shaoxing wine

2 tsp sugar


1. To make the marinade, mix together the garlic, soy sauce, shaoxing and sugar.

2. Add the lamb to marinade mix, leave for 1 hour, then drain.

3. Heat a wok over high heat until just smoking. Add the peanut oil and, when hot, stir-fry the lamb in batches until well browned, about 2-3 minutes, then remove from the wok.

4. Add the spring onions to the wok and stir-fry for 1 minute, then add the soy sauce, sugar, sesame oil, pepper and lamb. Toss to coat the meat with the sauce, then use a slotted spoon to transfer the meat to a serving plate. Simmer the sauce for about 2 minutes until it reduces and thickens. Pour over the lamb and serve with chilli oil.

If you like this recipe, try Neil Perry's lamb, mushroom and hoisin stir-fry.