|Image Source: taste.com.au|
serves 4 - Prep: 15 min - Cooking: 10 min
1 teaspoons Chinese five spice
3 teaspoons sesame oil
500g Coles Australian Lamb leg steaks, fat trimmed, thinly sliced
Olive oil spray
1 large red onion, thinly sliced
2 tablespoons salt-reduced tamari
1 tablespoon mirin seasoning
1/4 red cabbage, trimmed, thinly sliced
2 carrots, peeled, cut into matchsticks
200g snow peas, trimmed, thinly sliced lengthways
2 cups (160g) trimmed bean sprouts
2 teaspoons sesame seeds, lightly toasted
- Combine the Chinese five spice and 2 tsp of the sesame oil in a shallow glass or ceramic dish. Add lamb and stir to coat. Set aside for 5 mins to marinate.
- Spray a large wok with oil and heat over high heat. Stir-fry the lamb, in 2 batches, for 2 mins or until golden. Transfer to a plate. Spray wok with oil. Add onion and stir-fry for 2 mins or until golden. Return the lamb to the wok with 1 tablespoon of the tamari and stir-fry until heated through.
- Meanwhile, combine the mirin with the remaining tamari and sesame oil in a large bowl. Add the cabbage, carrot, snow peas and bean sprouts and toss to combine.
- Divide the salad among serving dishes. Top with the lamb mixture and sprinkle with sesame seeds.
14g Fat (4g sat fat)