Lamb with ginger and spring onions

I’ve struggled to find a restaurant which serves a good dish of lamb with ginger and spring onions – this is one of my favourite dishes, and yet I’ve never thought of recreating it at home.   For best result, marinade the lamb overnight.


  • 1 lean lamb steak, finely sliced, marinated in 2 tsp grated ginger, 2 tbsp oyster sauce, 1 tsp sugar, 1/2 tsp sesame oil)
  • 2 tbsp vegetable oil
  • 1 yellow onion, sliced
  • 1 1/2 inch ginger, peeled and sliced
  • salt and ground white pepper
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy
  • a good handful of chopped spring onions (I had little ones from the garden)


  1. Heat oil in a wok
  2. Fry the onions followed by the sliced ginger for 1 minute
  3. Toss in the lamb along with the marinade and leave to cook for 5 minutes over high heat
  4. Season with oyster sauce, dark soy, salt, pepper
  5. Toss in the spring onions, give the dish a good stir after a minute
  6. Serve with a side of vegetables and asian-style omelette



4 thoughts on “Lamb with ginger and spring onions

    • Yes, but it’s a balancing act (sweet,salty), so be sure to taste as you go along and don’t add too much sesame oil.

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