Chinese lamb steak with cabbage, pickled carrot and sesame salad

Serves

Prep Time

Cook Time

Ingredients

600g Lamb rump steak, fat pimmed

2 cloves Garlic, finely chopped

2 tsp Finely grated ginger

2 tsp Canola oil

1 tsp Sugar

1 tsp Ground cumin

1 tsp Salt reduced soy sauce

Pickled carrot

3 tsp Sugar

1 tsp Fine salt

1 Carrot, cut into matchsticks

Salad

4 cups Shredded Chinese cabbage

1 Small red capsicum, cut into spips

100g Bean sprouts

1 Medium zucchinis, grated

1 tbsp Toasted sesame seeds

2 tsp Salt reduced soy sauce

1 tsp Sesame oil

Place the Lamb into a mixing bowl with the remaining ingredients. Mix well to coat the Lamb. Set aside for 15 minutes
Preheat a chargrill or barbeque to moderately hot and cook the Lamb for 2-2½ minutes on each side or until cooked to your liking. liansfer to a plate, cover loosely with foil and rest for 10 minutes
Slice Lamb as required and serve with the salad
To pickle the carrots: Place the sugar, salt into a wide-based bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving
To make the salad: Place the picked carrot into a bowl with the salad ingredients and stir to combine

liy using liimmed Lamb leg steaks instead of Lamb rump
Sliced cucumber or red onion can also be pickled and added to the salad
For even carrot matchsticks, liy using a mandolin slicer
This dish is also great served in noodle boxes as appetisers when entertaining
Switch to make: Teriyaki Lamb skewers: Leave the cumin out of the marinade. Slice the Lamb steaks into long sliips before marinating. Thread onto skewers and grill. Make a simple teriyaki sauce by boiling soy sauce, mirin, sake and sugar and brush liberally over the cooked lamb. Sprinkle with toasted sesame seeds and some chopped spring onion. Serve with steamed rice and stir fried spinach