Lamb and Asparagus Stir-Fry

Enjoy your dinner with stir-fry made with veggies and lamb that is ready in 30 minutes – perfect if you love Asian cuisine. MORE+ LESS-

By Pillsbury Kitchens

May 20, 2013

Ingredients

13 1/2

oz. (6 cups) uncooked medium egg noodles

1/2

cup vegetable broth

teaspoons cornstarch

3/4

teaspoon dried rosemary leaves, crushed

1/4

teaspoon salt

1/4

teaspoon coarse ground black pepper

teaspoons olive oil

lb. boneless lean lamb sirloin or round steak, cut into thin strips

large onion, halved, thinly sliced

lb. fresh asparagus spears, cut diagonally into 1-inch pieces

small red bell pepper, cut into 2x1/4x1/4-inch strips

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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.