Lamb Stir Fry with Green Beans

Two hands holding chopsticks and bowl of lamb curry next to bowl of rice.

30-Minute Lamb Stir Fry with Green Beans will be on your dinner table in a hurry. Serve it over rice for a wholesome meal that will bring some excitement to your weeknight cooking routine.

Who’s ready for a dinner that’s on the table in 30-minutes flat? That’s pretty much a requirement in my book if I’m going to be cooking on a weeknight. I’ve got lots of speedy dishes in my repertoire that are on regular repeat at our house: BLT Pasta, Chicken PiccataPad Kee Mao – but, I’m always on the quest to find new and amazing dishes to add into that rotation.

This tasty Lamb Stir Fry has sizzling crispy ground lamb, spicy numbing Sichuan peppercorns and fresh cilantro and it will be on your table in less than 30-minutes. Perfect for those nights when you’re feeling on the verge of just throwing in the towel and ordering takeout.

Another great thing about this dish is that there are no fancy, hard-to-find, exotic ingredients involved, except maybe the Sichuan peppercorns, but you can find them in a lot of grocery stores now. These peppercorns have a citrus like flavor, and produce a numbing sensation, though they don’t pack much heat. If you’re unable to find them, go ahead and swap them out with some black pepper and ground coriander. Or you can skip them altogether.

Ingredients for lamb stir fry laid on counter - limes, peppercorns, scallions, and garlic.

I’ve mentioned before how I prefer cooking with American Lamb, but just to recap, here’s why I choose it over lamb from Australia or New Zealand:

  • By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
  • Raising lamb in the US is a family affair with more than 80,000 family owned operations OR American Lamb is up to 10,000 miles fresher than lamb imported from Australia or NZ
  • Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
  • The majority of sheep in the states graze pastures for most of their lives.

Overhead close up of lamb curry in bowl with chopsticks and lime wedges.

How to Serve Lamb Stir Fry

  • I  like to serve this Lamb Stir Fry on a bed of rice – I love jasmine rice paired with this dish, but if you want something a bit more hearty, swap it out for some brown rice, or whichever rice you prefer. It would also be delicious served over noodles.

Lamb Recipes:

side view of lamb curry in bowl with rice.

Wine Pairings for Lamb:

  • Pinot Noir
  • Petite Sirah

If you loved this Lamb Stir Fry recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

overhead close up of hand holding chopsticks and eating lamb stir fry.

Lamb Stir Fry Recipe

Lamb Stir Fry with Green Beans

30-Minute Lamb Stir Fry with Green Beans will be on your dinner table in a hurry. Serve it over rice for a wholesome meal that will bring some excitement to your weeknight cooking routine.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

  • 1 teaspoon Sichuan peppercorns (optional)
  • 1 Tablespoon canola oil
  • 4 cloves garlic thinly sliced
  • 1 pound ground American Lamb
  • 1 jalapeno (seeded and thinly sliced)
  • 2 Tablespoons cumin
  • pound green beans (trimmed (a few large handfuls))
  • 2 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 1 teaspoon brown sugar
  • 1/2 cup cilantro coarsely chopped
  • 2 green onions (thinly sliced)
  • Lime wedges (for serving)
  • Salt and pepper (to taste)

Instructions

  • In a small skillet, toast the peppercorns over medium heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Set aside.
  • Heat oil in a large cast iron skillet or wok over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lamb, jalapeno, cumin, sichuan peppercorns and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes.
  • Meanwhile, blanch beans by boiling for 45 seconds, then draining and setting aside.
  • In a small bowl combine soy sauce, lime juice, and brown sugar. Stir until sugar dissolves.
  • Combine cooked lamb with blanched green beans, soy mixture, cilantro, and green onions and toss to combine.
  • Serve over rice. Garnish with additional lime wedges on the side.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

I teamed up with American Lamb to bring you this post. As always, all opinions are my own.

3 comments

  1. Katie C

    The lamb and beans look like a great combination. Do you think subbing in quinoa for the rice would take away from the overall dish? (I’m not against rice, just a big fan of quinoa.)

    Reply

    1. Erin

      Definitely not Katie – I think that’s a great swap!

      Reply

  2. Torrey Peacock

    5 stars
    Delicious, quick, and easy. Tasted like restaurant food. I did sub coriander for the Szechuan pepper, but otherwise made as written.

    Reply

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