Gluten Free Garlic-Ginger Lamb Stir-Fry
Stir-fry nights just got a serious upgrade. Tender strips of lamb loin are marinated in tamari and sesame oil, then seared at high heat until deeply browned and glossy — the kind of result that usually feels reserved for restaurant kitchens. Broccoli florets and red bell pepper keep things colorful and crisp, while fresh garlic and ginger hit the wok together for that irresistible fragrant sizzle. The sauce comes together with tamari, rice vinegar, honey, and a touch of cornstarch, so it clings to every piece and turns beautifully glossy in the final toss. Because the recipe leans on tamari instead of conventional soy sauce, you sidestep the wheat issue that makes so many stir-fry sauces off-limits — no swaps or substitutions needed. Served over jasmine rice with a scatter of scallion greens and optional sesame seeds, this one feeds four and looks like you spent way more effort than you actually did.
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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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