Teriyaki Lamb Stir Fry Recipes

TERIYAKI BEEF STIR-FRY

Steps:

• Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.
• Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.
• Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.
• Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.
• Serve over rice and garnish with scallions and sesame seeds.

TERIYAKI LAMB STIR-FRY

Steps:

• 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.

TERIYAKI LAMB STIR FRY (EASY)

Steps:

• To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together except the sesame seeds and set aside.Heat the oil in a large, non-stick frying pan or wok and stir-fry the lamb for 3-4 minutes. Add the stir-fry vegetables and cook for a further 1-2 minutes.Add the Teriyaki sauce, toss gently and cook for a further 2-3 minutes. Season, if required.Garnish with the sesame seeds and serve with noodles or rice.

TERIYAKI LAMB STIR - FRY

Steps:

• Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.
• Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.
• Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok choy just wilts.
• (This is why I add broccoli first as bok choy cooks quicker so just judge for the cooking time.).
• As a low carb meal I serve this as is, but if you want to add carbs it is nice with steamed rice.

QUICK AND EASY TERIYAKI BEEF STIR-FRY

Steps:

• Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
• Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
• Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
• Garnish with chopped green onions.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.