Chinese Lamb Steaks
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp fresh ginger (finely grated or pressed)
- 1 clove garlic cloves (finely grated or pressed)
- 6 Tbsps Hoisin sauce
- 2 Tbsps Lime juice
- 5 Tbsps soybean oil
- 4 Lamb steak (approx. 150 g each)
- 2 Bell pepper (red and yellow)
- 1 cup Snap pea
- 1 cup young carrots (whole or cut into sticks, depending on size)
- 1 Endive (separated into leaves)
- 1 Red onion (cut into wedges)
- 1 handful flat-leaf parsley (leaves picked)
Preparation steps
1.
Whisk together the ginger, garlic, hoisin sauce, lime juice, 2 tbsp oil and a little ground black pepper. Brush the mixture over the steaks, cover and marinate for at least 4 hours, ideally overnight.
2.
The next day, heat the oven to 110°C (90°C in a fan oven), 225°F, gas 1/4.
3.
Heat the remaining oil in a griddle pan. Allow the excess moisture to drip off the steaks then sear in the pan for 1-2 minutes on each side, seasoning with a little salt. Keep warm in the oven and rest for 7-10 minutes.
4.
Add the vegetables to the pan and stir-fry over a moderate heat for around 5 minutes. Pour in the marinade, fry for a further 2-3 minutes and season to taste with salt.
5.
Cut the steaks into slices, arrange on top of the vegetables and garnish with parsley. Serve with basmati rice, for example.
