Lamb and broccoli Stir-fry

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4 portions


30 minutes


  • 450 g Quebec lamb in strips and defatted (shoulder, leg)
  • 500 g of cut vegetables (broccoli, beans, baby corn, chilli, etc.)
  • 2 tbsp. sesame oil (or other cooking oil)
  • 1 C. hoisin sauce
  • To taste, sesame seed (optional)


  • 1 garlic clove, in pieces
  • 1 C. (15 ml) fresh ginger, peeled and grated
  • 1/2 tsp. five-spice tea (pepper, anise, cloves, cinnamon and fennel)
  • 1 C. soy sauce
  • 1 C. s of olive oil
  • 1 C. s rice vinegar (or sake)


  1. Mix the marinade ingredients, add the meat and keep in the refrigerator (at least 20 min or the day before) in a closed dish.
  2. Heat 2 tbsp. tablespoon oil in a wok or frying pan.
  3. Add the vegetables and cook for 3 to 4 minutes, then set aside.
  4. In the same skillet, cook the lamb for a few minutes; until it changes color.
  5. Return the vegetables and add the Hoisin sauce, cook for 2 more minutes and mix the ingredients well.
  6. Serve over rice.