Ginger-Soy Lamb and Vegetable Stir Fry

I really like to plan our meals out for a week or two, go grocery shopping for missing ingredients, and prep each meal the night before it’s on the menu. But usually, I don’t feel like putting in that much effort and end up rushing around the kitchen after work trying to determine which meat will defrost the fastest, and what sides can I whip together. This usually results in a decent meal (often made of shrimp, tilapia, pizza, or pasta), but last week it resulted in one of the greatest meals I’ve ever made.

Ginger-Soy Lamb and Vegetable Stir-Fry

Step 1: Cut 1 lb of lamb into cubes. Salt and Pepper generously, but also keep in mind that unless you use sodium-free soy sauce in step three, you will be getting salt there, too.

Step 2: Lightly beat 1 egg white and coat the lamb cubes in it. Then dredge in 1 tbsp corn starch. It will feel like glue, but don’t be alarmed!

Step 3: Heat 2 tbsp peanut oil in a pan over medium heat. Add 2 tbsp soy sauce, 1 tsp powdered ginger, and 1 tsp minced garlic. Combine and bring to a simmer.

Step 4: Once the pan is really hot, add your lamb cubes. It should create a nice sear on the sides of the lamb. Cook for 3 minutes.

Step 5: Add desired amount of chopped onion (I used half of one onion), carrots (I used 10-15 baby carrots cut in half)and asparagus (I used 6-8 sticks cut into 3-4 pieces)– or other combination of your favorite veggies– to the pan with the lamb. Saute until the meat is cooked to your desired doneness.

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