Asparagus Stir-fry with Marinated Asian-Style Lamb

Get the lamb marinating while you prepare the veggies and cook the rice. Once the wok’s fired up you’re only minutes away from saying, ‘Dinner’s ready!’

			  Asparagus Stir-fry with Marinated Asian-Style Lamb

Serves: 4

Cooking time: 7-10 minutes


  • 1 tablespoon dark soy sauce
  • 1 tablespoon mirin (see Tip)
  • 2 teaspoons sesame oil
  • 1 teaspoon brown sugar

  • 500g lamb fillet
  • 2 bunches asparagus, woody ends removed
  • 1 bunch of bok choy, halved
  • 100g snow peas
  • 1 large red chilli, thinly sliced
  • 2 tablespoons oil for cooking
  • Steamed rice to serve
  • Limes to serve


  1. To make marinade place all ingredients in a container or plastic bag and mix well. Add lamb fillet and mix thoroughly to completely coat meat. Place in refrigerator for one hour, turning fillet every 15 minutes.
  2. Remove lamb from marinade. Heat a wok or large pan over high heat. Add 1 tablespoon of the oil and carefully add lamb. Cook on all sides for 2-3 minutes to seal meat. Remove from pan and allow to rest before slicing.
  3. Meanwhile, add remaining 1 tablespoon oil to pan. Heat over medium to high heat and stir-fry asparagus, snow peas and chillies for 1-2 minutes. Reduce heat then place a lid on pan so the vegetables steam for 1-2 minutes.
  4. Slice lamb and serve immediately with vegetables and steamed rice


  • Mirin is a type of rice wine used as a seasoning and condiment in Japanese cooking.
  • Get the rice steaming while you cook the lamb and vegetables.
  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
  • For this recipe to be dairy-free, avoid using prepared and packaged foods containing dairy products. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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