Five-spice lamb with red cabbage salad

Cooking Salads Five-spice lamb with red cabbage salad

Serve up a tasty meal in just 30 minutes these five-spice lamb steaks served with a fresh red cabbage salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  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.

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1 tsp Chinese five spice
3 tsp sesame oil
500g Coles Australian Lamb leg steaks, fat trimmed, thinly sliced
Olive oil spray
1 large red onion, thinly sliced
2 tbsp salt-reduced tamari
1 tbsp mirin seasoning
1/4 red cabbage, trimmed, thinly sliced
2 carrots, peeled, cut into matchsticks
200g snow peas, trimmed, thinly sliced lengthways
2 cups trimmed bean sprouts
2 tsp sesame seeds, lightly toasted

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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