Lamb and mushroom stirfry

A delicious winter warmer the whole family will love

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Enjoy this delicous, seasonal recipe from our recent Winter Market Days Event. 

Items for this recipe can be purchased from BuyeMart, Coles, Henrys Mercato, McKays Family Butchers and Woolworths.

Serves 4

500g lamb rump steaks, thinly sliced
200g packet rice noodles or egg noodles
2 tablespoons sesame oil
1 brown onion, diced
1 small red capsicum, chopped
100g packet enoki mushrooms trimmed
150g mixed mushrooms (such as oyster, fresh shiitake and shimeji)
1 bunch bok choy, trimmed, leaves separated
Oyster sauce to taste
1 tablespoon Soy Sauce
1 tablespoon Chinese cooking wine
2 garlic cloves, finely chopped

  1. Combine the stir-fry sauce, soy sauce, wine and garlic in a bowl.
  2. Marinate the lamb in a bowl. Add 1/2 the sauce mixture. Toss to coat. Reserve remaining mixture.
  3. Cook rice or egg noodles following the packet directions.
  4. Meanwhile, heat a wok over high heat. Add 1 tbsp sesame & coconut oil (50ml).
  5. Stir-fry lamb for 2 to 3 minutes, until browned and rare. Transfer to a bowl. Wipe wok clean.
  6. Add the remaining oil to wok over high heat; add mixed mushrooms, cook for 3 minutes or until golden. Using tongs, transfer to a plate lined with paper towel and set aside.
  7. Add onion and capsicum to wok. Stir-fry for 1 minute or until onion has softened.
  8. Add mixed mushrooms and bok choy. Stir-fry for 2 minutes or until mushrooms are tender.
  9. Return lamb to wok and add noodles and the remaining sauce mixture. Stir-fry for 1 minute or until heated through.
  10. Serve topped with fried enoki mushrooms.