Lamb Satay Stir-Fry
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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Ingredients
Vegetables
Satay Sauce
|
Method |
Energy kJ (kcal) | 1322 (315) |
Protein (g) | 24.7 |
Fat (g) | 19.9 |
Saturated (g)
|
4.4 |
Carbohydrate (g) | 8.2 |
Sugars (g)
|
6.5 |
Sodium (mg) | 357 |
Iron (mg) | 3.5 |
Zinc (mg) | 3.7 |
Vitamin B12 (ug) | 1.8 |
Vitamin D (ug) | N/A |
Selenium (ug) | 6.4 |
Cut the steaks into long thin slices. Toss with the marinade and refrigerate for 20 minutes.
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 or beans 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.
Satay Sauce
Stir all the ingredients together over a low heat until warm. Thin with extra water if required.This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard