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Chinese chilli bean lamb steaks with wombok salad  

Chinese chilli bean lamb steaks with wombok salad  

Serves

4

Prep Time

10

Cook Time

6

Ingredients

600g Lamb leg steaks

1 tbsp Chinese chilli bean paste*

Wombok salad

½ Wombok (Chinese cabbage), shredded

1 Spring onion, finely sliced

1 cup Store-bought crispy noodles

1 cup Coriander leaves

1½ tbsp Soy sauce

1½ tbsp Rice vinegar

*Also known as toban djan, a fermented chilli bean sauce available from Asian grocery stores.

Method

  • Mix the steaks with the chilli bean paste and some vegetable oil. Cover and set aside to marinate for 10 minutes
  • Preheat a ridged chargrill over a moderately high heat. Cook the steaks for 2-3 minutes on each side or until cooked to your liking. Cover loosely with foil and set aside to rest for 5 minutes
  • Slice the steaks and serve with the salad
  • To make the wombok salad: Mix the wombok, spring onion, noodles and coriander together. Season with the soy sauce and vinegar and toss to coat

Tips

  • Leftovers: Leftover lamb can be chopped up and used in a lamb and vegetable stir fry, served with rice or egg noodles.
  • For a gluten free option, omit the crispy noodles
  • liy adding other vegetables to the salad, such as grated carrot, beansprouts or snow peas
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