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*
HIGH
300 calories per serve
Allergens: Recipe may contain alcohol, sesame and soybean.
INGREDIENTS
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1 tsp Chinese five spice
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3 tsp sesame oil
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500g Coles Australian Lamb leg steaks, fat trimmed, thinly sliced
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Olive oil spray
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1 large red onion, thinly sliced
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2 tbsp salt-reduced tamari
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1 tbsp mirin seasoning
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1/4 red cabbage, trimmed, thinly sliced
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2 carrots, peeled, cut into matchsticks
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200g snow peas, trimmed, thinly sliced lengthways
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2 cups (160g) trimmed bean sprouts
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2 tsp sesame seeds, lightly toasted
INSTRUCTIONS
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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.
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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.
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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.
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Step 4
Divide the salad among serving dishes. Top with the lamb mixture and sprinkle with sesame seeds.
