• 2 lean Welsh Lamb leg or rump steaks
• 1 tsp cornflour
• pinch of black pepper
• 3 tbsp reduced salt soy sauce
• 1 tbsp oil
• 5cm piece fresh root ginger, peeled and thinly sliced
• 3 garlic cloves, peeled and thinly sliced
• 6 spring onions, finely sliced
• 1 large carrot, peeled and sliced or cut into thin batons
• 1 pack sugar snap peas
• 75g broccoli florets
• 2 tbsp orange juice
• 300g cooked noodles
Thinly slice the lamb. In a bowl, mix together the cornflour, a pinch of freshly ground black pepper and 1 tbsp of the soy sauce. Coat the lamb slices in the mixture, then cover and set aside until you’re ready to cook the meat.
Heat the oil in a frying pan, add the lamb and cook over high heat for about 5 mins until brown, then remove from the pan and set aside.
Using the same pan over a high heat, add the ginger and garlic, and stir for 1 min (add an extra dash of oil, if needed). Add the remaining vegetables and stir for 4 mins.
Return the lamb to the pan and stir well. Add the orange juice, remaining soy sauce and a little water, if required, to the sauce. Add the cooked noodles stirring well until the noodles are piping hot. Serve immediately.