This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here!
For me, a meal isn’t a meal if there isn’t any meat. I am carnivorous through and through and my most favourite part of a Sunday roast is choosing what meat we have.
We are very much a family that could love of the humble roast, a “cooked dinner” in our household is a gravy dinner with meat, veg and potatoes. All of us would eat one daily but I do keep things mixed up with varying dishes to keep things fresh.
I have been sent a voucher from BritMums for Tesco to create a recipe that uses beef or lamb for the #meatmatters challenge. Perfect, as beef and lamb are our favourites! I have chosen lamb as it’s always succulent and juicy as well as providing seven vitamins and minerals (niacin, vitamin B6 and vitamin B12 and zinc and a source of potassium, phosphorus and pantothenic acid) that support good health and well being, as well as being a source of protein too.
The dish I have made is one of our faves – Lamb, garlic and ginger noodles. It’s super easy for a healthy midweek week as it’s ready in less than 30 minutes and features a rainbow of healthy vegetables. I add chilli for me and Rich and leave this out for the boys. It reheats really well too so I often take some to work. It’s fast to cook and I know my family are getting an abundance of goodness that I can make easily and quickly – I can’t even really call this a recipe as it’s so easy!
- 300g lamb leg steaks sliced into strips
- one red and yellow pepper sliced into strips
- tenderstem broccoli – a large handful
- 8 baby sweetcorn, halved
- one chilli finely sliced
- a thumb sized piece of ginger finely diced
- 5 good cloves of garlic finely diced
- 2 stems of lemon grass, bashed up with a pestle and mortar to release the oils
- 3 “nests” of egg noodles
- 3 white onions sliced
- a handful of frozen peas
- Fry off the garlic, ginger and lemon grass in a small amount of oil till soft. In a saucepan ad the noodles, one onion and the peas to boiling water to cook
- Add the lamb and cook off till meat is browned and cooked.
- Remove lemon grass and discard, pop the lamb mixture in a bowl and keep covered and warm
- On a high heat, cook off all you veggies, I like to add a few tablespoons of the noodle water to make a bit of a sauce and to use less oil. It brings everything together nicely.
- Add the lamb and garlic mix back into the veggies and combine
- Drain the cooked noodle mix and add to the rest of the stir fry and combine well.
- done! So simple, fast and easy. What I love is that it’s so versatile and you can chop and change the ingredients however you like
Enjoy! My boys love it, I can get it cooked super quick without being driven to insanity with a barrage of “how long will dinner be” as it’s prepped, cooked and on the table within half an hour. Not bad for a nutritious meaty meal served with the rainbow and all home cooked!