Asian greens and lamb steaks
Tasty Asian greens with New Zealand lamb steaks make a great dinner.
freshly ground black pepper, to taste
4 lamb steaks
1 Tbsp canola oil
2 Tbsp sesame oil
1 onion, peeled and finely sliced
2-3 cloves garlic, peeled and finely sliced
1 small red chilli, deseeded and finely chopped
3-4 cm piece of ginger, sliced into fine matchsticks
2 bunches spinach
2 heads bok choy, halved
1 Tbsp soy sauce
2 Tbsp water
Rub salt and pepper into the lamb and set aside.
Heat oil in a heavy-based frying pan to moderately hot. Cook lamb steaks for about 3 minutes. Turn and cook for a further 2-3 minutes. Turn only once. Remove from pan, cover loosely with foil and rest for 5 minutes.
Heat sesame oil in heavy-based frying pan over a moderate heat. Add onion, garlic, ginger and fry until onion is soft. Add chilli, spinach, bok choy, soy sauce and water. Cook for 3 minutes until just wilted.
Serve lamb steaks with Asian greens and jasmine or brown rice.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||8.6g|