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Teriyaki Lamb Stir-fry

Teriyaki Lamb Stir-fry

A speedy stir fry supper dish using lamb stir fry strips and a home-made Teriyaki sauce


  • 375g/12oz lean lamb stir-fry strips
  • 10ml/2tsp oil
  • 2 large garlic cloves, peeled and finely chopped or crushed
  • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped or grated
  • 100g/4oz broccoli florets
  • 100g/4oz mushrooms, cleaned and sliced
  • 8 spring onions, trimmed and chopped
  • For the Teriyaki Sauce:*
  • 60ml/4tbsp light soy sauce
  • 30ml/2tbsp Worcestershire sauce
  • 15ml/1tbsp rice wine vinegar
  • 1 whole star anise
  • 5ml/1tsp ground cinnamon
  • 2.5ml/0.5tsp ground cloves
  • 2.5ml/0.5tsp ground fennel
  • 2.5ml/0.5tsp freshly milled black pepper

Serves 2

Difficulty Rating:

Prep Time:

15 mins

Total Time:

25 mins


To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.

Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes with the garlic, ginger and broccoli. Add the mushrooms and spring onions and cook for 1-2 minutes.

Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season if required.

Serve the stir-fry with noodles or rice.

Images courtesy of AHDB.

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