Five-spice Lamb with red cabbage salad

Source: Coles Magazine January /February 2016 - Page 26

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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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the salad among serving dishes. Top with the lamb mixture and sprinkle with sesame seeds.
Nutritional Information:
315 cals
32g Protein
14g Fat (4g sat fat)
12g Carbs
10g Sugar
7g Fibre
619mg sodium

Vic Lic

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