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
Units
Scale
- 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