• Send to a Friend

Lamb Tenderloin Stir-Fry

D'Artagnan | Yield: serves 4 | Cook Time: abaout 20 minutes
No need for takeout! Our lamb tenderloin is the star of this quick-cooking stir-fry along with shiitake mushrooms, tender, crisp vegetables, and an umami-rich sauce.
Lamb Tenderloin Asian Stir-Fry Recipe | D’Artagnan

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons Shaoxing wine, or sherry
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • Generous pinch red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons peanut oil
  • 1 pack Lamb Tenderloin (about 1 pound), sliced diagonally, about ½-inch thick
  • Coarse salt & freshly ground black pepper
  • 1 medium red onion, sliced
  • 2 medium carrots, sliced diagonally
  • 1 stalk celery, sliced diagonally
  • 2 cups Organic Shiitake Mushroom caps, sliced
  • 1 cup snow peas, trimmed and cut in half
  • 1 can baby corn (about 15 ounces)
  • 1 tablespoon sesame seeds, toasted
  • Cooked rice

Preparation

  1. In a small bowl, whisk together soy sauce, wine, vinegar, sesame oil, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
  2. Heat a large sauté pan or wok over high heat. Add about 2 tablespoons peanut oil. Add lamb, stir-fry for about 2 minutes. Add onion, carrot, celery, and mushrooms; stir-fry about 3 minutes more. Remove mixture from the pan, set aside.
  3. Return pan to heat and carefully add soy sauce mixture, stirring until mixture thickens slightly. Add lamb and vegetable mixture back to the pan; turn to coat with sauce. Add snow peas, baby corn, and sesame seeds. Stir fry for about 2 minutes. Serve immediately with hot rice.