Savory, nutty, and just the right amount of spicy, this Peanut Ginger Lamb Stir Fry comes together in under 30 minutes for the ultimate flavor-packed bowl. Tender ground lamb gets coated in a rich, gingery peanut sauce and piled high with crisp veggies, fresh herbs, and all the toppings for a craveable, scoopable meal.
Leaning into Lamb
Oftentimes, my local grocery store will have ground lamb on sale. It’s so flavorful and I don’t have many lamb recipes on APOP that feature it. Adding yet ANOTHER under-30 minutes Protein Bowl to the site, this easy lamb stir fry is a phenomenal dish that is scoopable out of the pan. A touch of nuttiness, a hint of spice, topped with fresh herbs, it’s packed with dimensional flavor in every bite. It’s inspired by bold flavors you’d find in Xinjiang Province and sichuan restaurants, using fresh ingredients to create a truly restaurant-worthy stir-fry.
And don’t let lamb intimidate you. People shy away thinking it’s too “gamey”; however, particularly with this recipe there’s SO many other ingredients taking over in the flavor department that you won’t get turned off, I promise.
Plus, it’s super nutritious. Lamb is a high quality protein, funn of essential B vitamins (especially B12), zinc, and iron. The recipe is also loaded with additional veggies making a super satisfying and healthy meal.
Recipe Ingredients
- Ground Lamb – lamb – Using tender cuts of lamb like lamb shoulder, lamb rump, or even lamb leg can result in especially tender lamb, but ground lamb keeps this dish quick cooking and approachable.
- Veggies – Zucchini, green onion, cucumber and bell peppers.
- Sauce – Made with creamy peanut butter, minced ginger, fish sauce, toasted sesame oil, gochujang, and lime juice.
- Herbs – Including fresh cilantro, mint and basil.
- Toppings – Avocado, wonton strips, sesame seeds and optionally a sliced red chili.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Any ground meat works here: ground turkey, chicken, or beef. Pork is actually my preference.
- Peanut allergy? Or just don’t prefer peanut butter? Try almond butter instead!
- Skip the listed bowl ingredients and pair with this Viral Cucumber Bell Pepper Salad instead! Also consider adding green beans or snap peas to get in more veggies!
How to Make This Recipe
1. Heat avocado oil in a large skillet over medium heat. Add the diced onions and saute for 3-4 minutes until softened. Stir in the zucchini and cook for another minute or two. Add a little oil or splash of water if the veggies begin to stick.
2. Cook the lamb: add the ground lamb to the skillet. Let it sear undisturbed for a couple of minutes, then break it into crumbles. Pour in the soy sauce and continue cooking until the lamb is about 80% cooked through. Stir in green onions and reduce heat to low.
3. In a bowl or measuring cup, whisk together the peanut butter, ginger, fish sauce, sesame oil, gochujang, and lime juice until smooth.
4. Pour the sauce into the skillet and toss to coat the lamb mixture. Let it simmer for 20 minutes until warmed through and the sauce has slightly thickened.
5. Prep the bowl components: Cook the rice according to package instructions. In a bowl, toss the cucumbers and bell peppers with honey, sesame oil, and sesame seeds. Chiffonade the cilantro, mint, and thai basil, then combine for easy topping.. Let it simmer for 20 minutes until warmed through and the sauce has slightly thickened.
6. Assemble the bowls: Divide rice between bowls, top with lamb mixture, dressed vegetables, diced avocado, wonton strips, and fresh herbs! Add the sliced red chili (if using) and serve warm!
PRO TIPS
- The key to serving a good bowl is ensuring everything is done at the same time! Prep the rice, herbs & sliced veggies while the meat is stir frying.
- Although separated ingredients are aesthetically pleasing, I like to mash the bowl up to get something in every bite!
Recipe FAQs
Store this stir fry in an airtight container for up to three days. If you prefer the cucumber/pepper mixture cold, keep that separate, but I don’t mind the whole thing reheated.
It has a mild-to-moderate kick from the gochujang and optional chili topping. If you’re sensitive to spice, start with less gochujang and skip the chili. If you love heat, feel free to add more for a spicier flavor.
Absolutely. Just swap the soy sauce for tamari or coconut aminos and double check that your fish sauce and gochujang are gluten-free.
Serving suggestions
This is a complete meal all on it’s own! If you’re looking for a yummy app to pair with a serving of lamb, try this Korean Cauliflower or Dumpling Salad!
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Peanut Ginger Lamb Stir Fry
Equipment
- large skillet
- knife & cutting board
- measuring cups / spoons
- Whisk
- Small bowl
Ingredients
Lamb
- 1 lbs lean ground lamb
- 1 tsp avocado oil
- ½ medium white onion, diced
- 1 zucchini, diced
- 2 tbsp low sodium soy sauce
- 3 stalks green onion, diced
Sauce
- ¼ cup creamy peanut butter
- 4 ginger cubes, frozen, slightly thawed
- 2 tbsp fish sauce
- ½ tbsp toasted sesame oil
- ½ tbsp gouchjang
- 1 lime, juiced
Bowl
- 2 packets Thai jasmine rice, ~2 cups cooked
- 4 Persian cucumbers, mandolined
- 4 mini bell peppers, mandolined
- 1 tsp honey
- ½ tsp sesame oil
- 1 tbsp sesame seeds
- 1 avocado, diced
- ½ cup Wonton strips
- ¼ cup Cilantro, chiffonaded
- ¼ cup Mint, chiffonaded
- ¼ cup Thai basil, chiffonaded
- 1 red chili, diced (optional) for topping
Instructions
Cook Lamb
- Heat avocado oil in a large skillet over medium heat. Add the diced onions and saute for 3-4 minutes until softened. Stir in the zucchini and cook for another minute or two. Add a little oil or splash of water if the veggies begin to stick.
- Cook the lamb: add the ground lamb to the skillet. Let it sear undisturbed for a couple of minutes, then break it into crumbles. Pour in the soy sauce and continue cooking until the lamb is about 80% cooked through. Stir in green onions and reduce heat to low.
- In a bowl or measuring cup, whisk together the peanut butter, ginger, fish sauce, sesame oil, gochujang, and lime juice until smooth.
- Pour the sauce into the skillet and toss to coat the lamb mixture. Let it simmer for 20 minutes until warmed through and the sauce has slightly thickened.
Prep Bowl Components
- Cook the rice according to package instructions.
- In a bowl, toss the cucumbers and bell peppers with honey, sesame oil, and sesame seeds.
- Chiffonade the cilantro, mint, and thai basil, then combine for easy topping.
Assemble Bowl
- Divide rice between bowls, top with lamb mixture, dressed vegetables, diced avocado, wonton strips, and fresh herbs. Add the sliced red chili (if using) and serve warm!
- Finish & serve! Add the sliced red chili (if using) and serve warm!
LOVE the flavor in these! great for meal prep too.
Wow! Delicious! So tasty and unique.