Lamb Satay Stir-Fry
Quick and Easy Stir-Fry Recipe
4 - 6
Serves
35 mins
Prep Time
10 mins
Cook Time
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
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
Vegetables
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
Satay sauce
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
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1322 kJ (315 kcal)
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)
