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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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Lamb,

Lunch,

Dinner,

Family Favourites,

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 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 capsicum

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200g, sliced snow peas

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2 cups mung beans

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2 tbsp, chopped fresh mint

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2 tbsp, chopped 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.

More info

Nutrition Information per Serving (282g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1322 (315)kJ

Protein

24.7g

Total Fat

19.9g

Saturated Fat

4.4g

Carbs

8.2g

Sugars

6.5g

Sodium

357mg

Iron*

3.5mg

* Percentage of recommended daily intake (Aust/NZ)

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