Lamb satay stir-fry
Quick and easy stir-fry recipe
Serves
4 - 6
Prep Time
35 mins
Cook Time
10 mins
For a quick spicy meal, stir-fry lamb with sweet soy and spiced, wrap in flat bread and serve with a spiked satay sauce on the side.
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ShareIngredients
500g, trimmed Quality Mark lamb steaks
1 Tbsp tamarind pulp
1/2 cup, warm water
2 tsp ground coriander
2 tsp ground cumin
2 stalks lemongrass
1 Tbsp soy sauce
1 Tbsp white sugar
1 tsp ground turmeric
1 tsp, minced garlic clove
1 tsp, minced chilli
1 tsp, minced fresh ginger
4, trimmed and finely sliced spring onions
2, finely sliced red capsicums
200g, sliced snow peas
2 cups mung bean sprouts
2 Tbsp, chopped mint leaves
2 Tbsp, chopped fresh coriander
1/2 cup peanut butter
1/2 cup, warm water
1/2 cup coconut cream
1 tsp, minced garlic clove
1 tsp, minced fresh ginger
1 tsp, minced chilli
1 tsp lemongrass
Method
Knead the tamarind pulp and water together until it forms a thick, murky liquid.
Strain and discard the fibrous pulp.
Put the liquid into a blender or food processor with the coriander, cumin, lemongrass, sweet soy sauce, sugar, turmeric and oil and process until smooth.
Cut the steaks into long thin slices.
Toss with the marinade and refrigerate for 20 minutes.
Stir all the ingredients together over a low heat until warm.
Thin with extra water if required.
Heat a little oil in a wok or frying-pan and stir-fry the lamb over a moderately high heat for 7-8 minutes, tossing regularly until cooked (if cooked in a frying-pan, it's best done in batches to prevent the lamb from stewing). Set aside.
Add an extra dash of oil and stir-fry the garlic, chilli, ginger, spring onion, red capsicums and snow peas until crisp and tender.
Add the bean sprouts, lamb and herbs and toss well.
Serve in flat breads or in bowls with creamy satay sauce.
Nutrition Information per Serving (382g)
This nutrition analysis is based on 5 serves and doesn't include the wrap or flat breads to serve.
