Peanut Ginger Lamb Stir Fry
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.
Servings: 4
Calories: 700kcal
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!
Notes
Store in an airtight container for up to three days.
This recipe 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.
I actually prefer this recipe with ground pork, so feel free to try that, too!
Nutrition
Serving: 1serving | Calories: 700kcal | Carbohydrates: 63g | Protein: 28g | Fat: 40g | Fiber: 4g