- Nathan Myhrvold born (1959)
Lamb Stir-Fry Recipe
- 1 teaspoon coconut oil
- 1 cup brown rice
- 2 cups water, plus more if needed
- Salt, to taste
- 1 head broccoli, leaves trimmed, head cut into florets and stem peeled and chopped into bite-sized pieces
- Olive oil, for sautéing
- 6 loin chops, fat trimmed, meat removed, and cubed to ½-¾-inch pieces (about 1 ½- 1 ¾ pounds), preferably grass fed lamb like Lava Lake
- Paprika, to taste
- Soy sauce, for serving (optional)
- Grated Gruyère cheese, for serving (optional)
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My mom’s stir-fries were a family staple growing up. They were simple for her to make, healthy, and they appealed to my sisters and I because we could add a little more flavor with extra cheese or soy sauce (even coconut milk, on occasion) to the mix. Today, her stir-fries still reign supreme, with the help of some sliced garlic and ginger. But I still revert to my favorite combination when making them at home: pan-seared bits of lamb loin chops atop a bed of brown rice and sautéed or broiled broccoli. Plus, it’s dairy-, wheat-, and corn-free.
Don’t like brown rice? You can substitute whatever you like. I’ve made brown rice with coconut oil for extra fluffiness and a creamy bite, and added coconut milk to short grain white rice for something exotic. And don't feel like you only have to use broccoli! Bell peppers, sliced carrot, zucchini, snap peas, and bean sprouts also work well. Starting with bits of chopped garlic and ginger before adding the vegetables makes for a delicious depth of flavor, while if you don’t like lamb, you can choose something else. But for the tenderest result, I swear by removing the meat from loin chops. It’s worth the labor. And if you have dogs at home, they’ll love you if you give them the bones (just supervise to ensure they don’t break pieces off).
In a large saucepan, heat the coconut oil over high heat. Once melted, add the rice and sauté for about 30 seconds. Add the water and a pinch of salt and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook the rice until tender, about 45 minutes, checking water levels and stirring every so often so rice doesn't stick.
Meanwhile, heat a large sauté pan over high heat and add the olive oil. Add the broccoli and sauté until it is bright green and tender (you might need to add a bit of water if your broccoli is not super-fresh). Set aside.
In the same pan, add a bit more olive oil and then the lamb. Season lightly and sauté until just cooked through, about 3-5 minutes. Season to taste with paprika, if desired.
Serve a large spoonful of rice on each plate and add the broccoli on top. Garnish with the lamb and serve with soy sauce and/or cheese, if desired.