The markets around here are pretty astonishing, these days. I’m amazed at what new bounty there is each week, and how quickly things come in and out of season, and how frantic I sometimes feel about taking full advantage of everything while it’s around. When we lived in Southern California it always felt like I had plenty of time to get my fill of various items – but here, seasonality is accelerated. February doesn’t seem that far away in either direction, and it’s astonishing how different the produce landscape is now compared to the other side of the year. So each time, I leave the market barely able to carry my load, and we spend a few days puzzle-piecing together menus to use it all up.
This was one of those dishes, chosen to use up a rather large bag of green beans. I’d bookmarked the lamb-broccoli stir fry in Nigel Slater’s Tender from the first moment I opened it, and I could tell it would be the sort of dish to fit into my strategic summer menu-planning sessions. And on that point, not that just as I used green beans instead of the broccoli from the original recipe, this dish can readily accept most any vegetable-like thing you have. Just pay attention to the fact that the vegetables only go in the pan briefly at the end of cooking, so blanching or otherwise par-cooking is necessary unless you like quite a bit of crunch. 
I loved this dish because it was delicious, but also because it was interesting – you don’t see a lot of lamb in stir-fries, or at least I don’t, and I certainly haven’t had a lot of lamb with Southeast Asian flavorings. The end result was a fairly strong lamb flavor, which I loved, but which also made it clear to me how some people find lamb to be a bit too much for their tastes. But I found the combination of the sweet-salty-sour-spicy Asian palette together with the gamey quality of the lamb to be quite nice, and I’d be interested in try it again with thinly sliced lamb filet instead of the ground meat.
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Vietnamese Lamb Stir-Fry with Green Beans
- Total Time: 30 minutes
- Yield: Serves 2-4 1x
- Diet: Omnivore
Description
Summer green beans meet savory lamb in this vibrant stir-fry. Sweet, salty, sour, and spicy flavors dance together for a delicious weeknight meal.
Ingredients
- 3 Tbsp vegetable, peanut, or other high-temperature cooking oil (not olive oil)
- 2-3 green onions, chopped finely
- 4 cloves garlic, chopped finely
- 2 serranos or 3 thai chilis, deseeded and chopped finely
- 1 lbs (454 g) ground lamb
- 1 lbs (454 g) green beans, trimmed
- 1 1/2 Tbsp (22 ml) lime juice
- 1 1/2 Tbsp (22 ml) fish sauce
- 1 1/2 tsp sugar
- Handful fresh basil leaves, roughly chopped
- Salt
- Chili sauce
- Large handful fresh cilantro leaves and stems, roughly chopped
- Cooked rice, for serving
Instructions
- Stir-fry flavor base and lamb: Heat oil over high heat in a large wok or shallow pan until very hot and shimmering. Add green onion, garlic, and chilis and cook until softened but not browned. Add ground lamb and break it up into pea-sized pieces. Cook until browned and crisping at the edges.
- Meanwhile, blanch beans: Blanch green beans by plunging them into boiling water for 45 seconds or pouring boiling water over them in a bowl and letting them sit for a few minutes before draining.
- Also meanwhile, make sauce: Whisk together lime juice, fish sauce, and sugar in a small bowl.
- Drain oil: Drain excess oil from the lamb pan, leaving enough for the pan to be slick.
- Add sauce, green beans, and herbs: Add basil to the lamb and stir. Add green beans and sauce. Scrape the bottom of the pan to incorporate browned bits. Turn off the heat. Taste and add salt and chili sauce if desired. Toss in chopped cilantro before serving.
Notes
- For best results, use a wok or wide, shallow pan to ensure even cooking and browning of the lamb.
- If you don’t have fresh chilies, you can substitute 1/2 – 1 teaspoon of chili flakes or a dash of your favorite hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What cut of lamb works best for a quick stir-fry?
Lamb loin or leg steak sliced thin against the grain cooks fast over high heat without becoming tough. Freeze the meat for 20 minutes before slicing to make cutting thin strips easier.
Which Vietnamese flavors are typically used to season this stir-fry?
Fish sauce, lemongrass, garlic, and a little chili are common in Vietnamese-style lamb dishes. A small amount of sugar balances the saltiness of the fish sauce and helps the sauce caramelize on the meat.
How do I keep the green beans crisp rather than soggy?
Cook them in the wok over very high heat for no more than three to four minutes, tossing constantly. If your wok is not hot enough, they will release water and stew rather than stir-fry.
Has anyone done this with thin-sliced lamb leg instead of ground or whole filet? Wondering if it would take the quick stir fry or needs marinating first.
Just made this for dinner and it was great. I used long beans and they worked perfectly. Such an easy, delicious recipe. Thank you!
Bobbie, so happy to hear that, glad it was a successful dinner!
Salivating