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Lamb Satay Stir-Fry

Quick and Easy Stir-Fry Recipe

4 - 6

Serves

35 mins

Prep Time

10 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

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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High Iron

Ingredients

Lamb

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500g, trimmed Quality Mark lamb steaks

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1 Tbsp tamarind pulp

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1/2 cup, warm water

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2 tsp ground coriander

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2 tsp ground cumin

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2 stalks lemongrass

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1 Tbsp soy sauce

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1 Tbsp white sugar

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1 tsp ground turmeric

Vegetables

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1 tsp, minced garlic clove

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1 tsp, minced chilli

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1 tsp, minced fresh ginger

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4, trimmed and finely sliced spring onions

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2, finely sliced red capsicums

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200g, sliced snow peas

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2 cups mung bean sprouts

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2 Tbsp, chopped mint leaves

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2 Tbsp, chopped fresh coriander

Satay sauce

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1/2 cup peanut butter

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1/2 cup, warm water

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1/2 cup coconut cream

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1 tsp, minced garlic clove

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1 tsp, minced fresh ginger

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1 tsp, minced chilli

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1 tsp lemongrass

Method

To Marinade

To Make Satay Sauce

To Make Dish

1

Knead the tamarind pulp and water together until it forms a thick, murky liquid.

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2

Strain and discard the fibrous pulp.

3

Put the liquid into a blender or food processor with the coriander, cumin, lemongrass, sweet soy sauce, sugar, turmeric or curry powder and oil and process until smooth.

4

Cut the steaks into long thin slices.

5

Toss with the marinade and refrigerate for 20 minutes.

Nutrition Information per Serving (282g)

Please note: nutrition information based on six serves.

Energy

1322kJ (315 kcal)

Protein

24.7g

Total Fat

19.9g

Saturated Fat

4.4g

Carbs

8.2g

Dietary Fibre

g

Sodium

357mg

Iron

3.5mg

Zinc

3.7mg

Vitamin B12

1.8µg