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Teriyaki lamb cutlets with stir-fried greens

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 8 lamb cutlets
  • 80ml (1/3 cup) Teriyaki Marinade
  • 1 bunch choy sum, stems and leaves separated
  • 1 1/2 tablespoons vegetable oil
  • 1 bunch broccolini, halved lengthways
  • 2 garlic cloves, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons water
  • 3 shallots, trimmed, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • Steamed rice, to serve

Method

  • 1
    Brush the lamb with 2 tablespoons of the marinade.
  • 2
    Cut choy sum stems in half crossways. Shred the leaves.
  • 3
    Heat 2 teaspoons of vegetable oil in a non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side for medium. Transfer to a plate and cover with foil to rest.
  • 4
    Meanwhile, heat remaining vegetable oil in a wok. Stir-fry choy sum stems, broccolini, garlic and ginger for 1 minute. Add the water. Stir-fry for 2 minutes. Add the shallot, vinegar, sesame oil and remaining marinade. Toss until heated through. Serve lamb and greens with steamed rice.

Source: taste.com.au

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