BHA & BHT Free Gluten Free Garlic-Ginger Lamb Stir-Fry
Total time50 min
Prep time20 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the lamb
- 1 ½ lb boneless lamb loin or leg, thinly sliced against the grain into ¼-inch strips
- 2 tbsp tamari
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the stir-fry
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 scallions, white and green parts separated, thinly sliced
- salt and pepper, to taste
For serving
- 2 cups jasmine rice, cooked according to package directions
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced lamb with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every strip is evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
In a small bowl, whisk together the remaining 3 tbsp tamari, rice vinegar, honey, 1 tsp cornstarch, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.
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