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Wok fried black pepper lamb


  • Cut each backstrap into thinnish slices and then batten out a little.
  • Whisk the rice flour and Chinese wine with the soy and quite a bit of ground pepper in a large bowl. Then add the lamb, toss until well coated in the marinade and set aside for 15 mins.
  • When ready, heat a thin layer of oil to smoking in a wok and seal the lamb on both sides in 2 or 3 lots, reheating the oil between each addition. Remove.
  • Add a little fresh oil to the wok, if needed, and briefly sauté the red onion with both chillies and the garlic, continually stirring and scraping the bottom of the wok as you do so.
  • Then add about ½ cup stock with the oyster sauce and a bit of the marinade. Stir well and briefly cook.
  • Combine the cornflour and water, and then stir through the sauce, before returning the lamb with any juices and a little more stock. Toss and cook for a couple of minutes.
  • Spoon the lamb with the sauce into a large bowl (or individual bowls), sprinkle coriander on top and serve with steamed rice on the side.


  • 2 lamb backstraps
  • 1 tbsp rice flour
  • 2 tbsp Chinese rice wine
  • 2 tbsp soy sauce
  • freshly ground pepper
  • peanut or vegetable oil
  • 1 small red onion, finely sliced
  • 1 long red chilli, finely sliced
  • 1 long green chilli, finely sliced
  • 2 plump garlic cloves, crushed
  • ¾-1 cup chicken stock
  • 1 heaped tbsp oyster sauce
  • 1 tbsp cornflour
  • 1 tbsp cold water
  • 2 tbsp chopped fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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