FESTIVE MEAL FROM THE EAST

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INGREDIENTS

Lamb

500 g Lamb loin or deboned leg of lamb, sliced very thinly

1 Red onion, thinly sliced

1 Carrot, thinly sliced

1 cup Bean sprouts

1 cup Green onions

1 cup Broccolini stems

1 cup Baby corn, halved length ways

1 cup Snow peas 

2 Pak choy, quartered

1 Sweet red pepper, cut into strips

½ tablespoon Vegetable oil

1 ½ cup Mealie rice, steamed to serve

Marinade

½ Onion, grated

½ Apple, peeled, cored, and grated

1 clove Garlic, finely chopped

2 tablespoons Fresh ginger, grated

5 tablespoons Soya sauce

2 tablespoons Mirin of use sherry

1 tablespoon Vegetable oil

2 tablespoons Orange juice

1 tablespoon Sugar

¼ tablespoon Pepper

Soya-based sauce

1 tablespoon Cornstarch

1 tablespoon Soya sauce

3 tablespoons Hoisin sauce

2 tablespoons Mirin or sherry

¾ cup Water

½ teaspoon Sesame oil

½ teaspoon Sesame seeds, freshly ground

Peanut  

1 teaspoonVegetable oil

½ Onion, grated

1 clove Garlic, finely chopped

½ cup Peanut butter

1 teaspoon Chili powder

¼ cup Soya sauce

1 tablespoon Lemon juice

METHOD

Prepare the marinade:

1. Prepare the marinade by mixing the onion, apple, garlic and ginger. Add the  soya sauce, mirin, orange juice, sugar, and pepper. Blend all the ingredients together. 

2. Add the slices of lamb to the marinade. Mix and marinate for 15-30 minutes. Note: Placing the lamb in the freezer for an hour or two makes it easier to slice the lamb very thinly. 

Prepare the lamb and vegetables:

3. Place all the sliced and prepared vegetables on a plate alongside an electric or gas hotplate. Turn the heat to medium high and add some vegetable oil to the pan.

4. Place some vegetables around the edges, and then turn the heat down to Medium. Cook the vegetables for about 2-3 minutes. Add some of the lamb slices in the middle of the pan and continue to cook for 3-5 minutes until the lamb is cooked. Turn the meat and vegetables from time to time to prevent over cooking. Spoon some of the marinade over the vegetables whilst cooking. 

5. When the lamb is cooked through, plate the finished meat and vegetables. Repeat the cooking process until all the ingredients have been cooked. Add the sauce to the hotplate. Stir and let simmer for 1-2 minutes until thickened. Serve warm with steamed rice and any additional sauces of your choice. 

Prepare the soya-based sauce:

6. Mix the cornstarch with the soya sauce, mix in the remaining sauce ingredients, Hoisin sauce, mirin water sesame oil and sesame seeds. Pour over the meat and vegetables once they are cooked or if preferred cook until thickened and serve separately. 

Prepare the peanut sauce:

7. Heat the oil in a pan over medium heat. Fry the onions and garlic until soft and translucent, not brown. Add the chili powder and mix.

8. Add the peanut butter and stir until melted. Add the soya and lemon juice and blend well. Place in a serving dish and serve with the Asian barbeque.