Savory Lamb Stir-Fry

Thin-sliced lamb leg steaks get a quick lemon, garlic, and oregano marinade before hitting a screaming hot wok with red bell pepper and mushrooms.

Cutting the lamb across the grain into thin strips is what keeps it tender in a fast stir-fry. Cut with the grain and each piece turns chewy no matter how quickly you cook it.

The cornstarch in the marinade does two things: it tenderizes the surface of the lamb and creates a light coating that helps the meat sear instead of steam. This velveting technique is a restaurant trick worth borrowing.

Cooking in batches matters. Half the lamb at a time keeps the wok temperature high enough for real browning. Dump it all in at once and you end up with gray, boiled-looking meat.

Chef Tips

• Get the wok ripping hot before adding oil. A properly heated wok gives you that smoky sear in seconds.
• Remove veggies first, then cook the lamb. The bell pepper and mushrooms need less time and will go mushy if they sit in the pan through the whole cook.
• 30 minutes of marinating is plenty. The acid in lemon juice starts breaking down the meat surface, and too long makes it mealy.

Variations

• Greek-style bowl: Serve over rice with crumbled feta, diced cucumber, and a drizzle of tzatziki.
• Swap the protein: This marinade works beautifully on thinly sliced beef sirloin too.
• Add greens: Toss in a handful of baby spinach or snap peas in the last 30 seconds of cooking.