Five-spice lamb with red cabbage salad

  • 20m prep
  • 10m cook
  • 4 servings

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

Health Score*


300 calories per serve

Allergens: Recipe may contain alcohol, sesame and soybean.


  • 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 (160g) trimmed bean sprouts

  • 2 tsp sesame seeds, lightly toasted


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

    Divide the salad among serving dishes. Top with the lamb mixture and sprinkle with sesame seeds.

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