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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
