Sweet Soy Lamb Stir-Fry with Blood Orange and Peanuts

This stir-fry brings together tender lamb, crunchy vegetables and a glossy sweet soy-ponzu sauce with a burst of fresh blood orange. It’s a quick weeknight dinner that feels special, with layers of flavor and texture in every bite.

Cornstarch-dusted lamb gets a perfect sear, while coleslaw mix adds crunch and blood orange segments brighten the dish. Served over buttery rice and topped with peanuts, this meal is sweet, tangy and savory all at once.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve orange; squeeze juice from one half into a small bowl (you’ll use it in the next step). Peel remaining orange half; cut into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. To bowl with orange juice, stir in sweet soy glaze, chili sauce, ponzu and vinegar. TIP: If you like a sweeter sauce, stir in a pinch of sugar. Cut lamb crosswise into thin slices; pat dry with paper towels. In a large bowl, toss sliced lamb with cornstarch; season generously with salt and pepper.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, salt and pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes. Add another drizzle of oil and lamb. Cook, stirring occasionally, until lamb is lightly browned, 2-3 minutes (it’ll finish cooking in the next step).
5. Stir coleslaw mix and scallion whites into pan with lamb mixture. Cook until coleslaw is just tender, about 1 minute. Add sauce and cook, stirring, until sauce has thickened and lamb is fully cooked, about 30 seconds. Turn off heat; stir in orange segments and scallion greens. Taste and season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
6. Fluff rice with a fork; stir in 1 tablespoon butter until melted. Divide rice between bowls and top with stir-fry. Spoon any remaining sauce from pan over top. Garnish with peanuts and serve.

Recipe Tips

FAQ

Can I use a different protein instead of lamb?

Yes, you can substitute lamb with pork, chicken or beef. Adjust cooking time as needed.

What can I use instead of blood orange?

Regular orange or mandarin can be used, though the color and flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.