Lamb and black bean stir-fry

Super-fast and easy Chinese lamb and black bean stir-fry.

  • 30 mins cooking
  • Serves 4
  • Print
The whole family will love this quick and easy lamb stir-fry with plenty of fresh green veg and a rich Chinese black bean sauce.
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Lamb & black bean stir-fry
  • 1 tablespoon peanut oil
  • 500 gram lamb backstrap (eye of loin), sliced thinly
  • 300 gram broccoli, cut into florets
  • 300 gram green beans, trimmed
  • 2/3 cup (160ml) water
  • 300 gram snow peas, trimmed
  • 1/2 cup (125ml) black bean sauce
  • 6 green onions, cut into 5cm (2-inch) lengths
  • 3 teaspoon sambal oelek


Lamb & black bean stir-fry
  • 1
    Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned all over. Remove from wok.
  • 2
    Heat remaining oil in wok; stir-fry broccoli, beans and half the water until tender.
  • 3
    Return lamb to wok with peas, sauce and the remaining water; stir-fry until peas are tender and lamb is heated through. Add green onion and sambal to wok; stir-fry to combine. Season to taste.

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