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Lamb and Asparagus Stir-Fry

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  • Prep 20 min
  • Total 30 min
  • Ingredients 11
  • Servings 6
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Enjoy your dinner with stir-fry made with veggies and lamb that is ready in 30 minutes – perfect if you love Asian cuisine.
By Pillsbury Kitchens
Updated May 20, 2013
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Ingredients

  • 13 1/2 oz. (6 cups) uncooked medium egg noodles
  • 1/2 cup vegetable broth
  • 2 teaspoons cornstarch
  • 3/4 teaspoon dried rosemary leaves, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 teaspoons olive oil
  • 1 lb. boneless lean lamb sirloin or round steak, cut into thin strips
  • 1 large onion, halved, thinly sliced
  • 1 lb. fresh asparagus spears, cut diagonally into 1-inch pieces
  • 1 small red bell pepper, cut into 2x1/4x1/4-inch strips

Steps

  • 1
    Cook noodles to desired doneness as directed on package.
  • 2
    Meanwhile, in small bowl or jar with tight-fitting lid, combine broth, cornstarch, rosemary, salt and pepper; blend or shake well. Set aside.
  • 3
    Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add lamb; cook and stir 3 minutes. Add onion and asparagus; cook and stir an additional 3 minutes or until onion is tender and lamb is no longer pink. Add bell pepper; cook and stir 1 minute. Add broth mixture; cook and stir until thickened.
  • 4
    Drain noodles. Serve lamb mixture over noodles.

Nutrition Information

330 Calories, 6g Total Fat, 20g Protein, 48g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
330
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
210mg
9%
Total Carbohydrate
48g
16%
Dietary Fiber
5g
20%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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