Asian greens and lamb steaks

Tasty Asian greens with New Zealand lamb steaks make a great dinner.

Asian greens and lamb steaks


Serves 4

pinch salt
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]
Energy 1600kj
Protein 23.4g
Total fat 28.5g
- saturated fat 8.6g
Carbohydrates 6.3g
- sugars 6.0g
Fibre 5.3g
Sodium 380mg

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