Lamb with black bean and peppers Recipe

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15 min


15 min

If you wouldn’t normally think of using lamb in a stir fry then this delicious recipe will surprise you. Use neck fillet or boneless leg of lamb chops and add onions, peppers and black bean sauce to make a satisfying and delicious midweek meal.


  • 450g lamb neck fillet or boneless leg of lamb chops
  • 1 egg white
  • 25g cornflour
  • 1 tsp Chinese five spice powder
  • 2 tbsp vegetable oil
  • 1 onion,sliced
  • 2 spring onions, sliced
  • 1 red pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 5 tbsp black bean sauce


  • Cut the lamb into very thin strips. Mix the cornflour with the egg white and the Chinese five spice powder.

  • Toss the lamb strips in the mixture until evenly coated.

  • Heat the oil in a wok, frying or sauté pan and add the lamb.

  • Stir fry over a high heat for 5 minutes or until the lamb starts to crisp at the edges.

  • Add the onion, spring onions and peppers to the wok and stir fry for 5 – 6 minutes until the vegetables are just softened.

  • Stir in the black bean sauce and heat through. Serve with rice or noodles.

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Top Tip

Make sure you keep the cornflour coated lamb moving in the wok to prevent it from sticking.

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