Chinese chilli bean lamb steaks with wombok salad
Preparation: 10 minutes, plus marinating time
Cooking: 6 minutes, plus resting
600g lamb leg steaks
1 tbsp Chinese chilli bean paste*
½ wombok (Chinese cabbage), shredded
1 spring onion, finely sliced
1 cup store-bought crispy noodles
1 cup coriander leaves
1½ tbsp soy sauce
1½ tbsp rice vinegar
*Also known as toban djan, a fermented chilli bean sauce available from Asian grocery stores.
1. Mix the steaks with the chilli bean paste and some vegetable oil. Cover and set aside to marinate for 10 minutes.
2. Preheat a ridged chargrill over a moderately high heat. Cook the steaks for 2-3 minutes on each side or until cooked to your liking. Cover loosely with foil and set aside to rest for 5 minutes.
3. Slice the steaks and serve with the salad.
To make the wombok salad:
Mix the wombok, spring onion, noodles and coriander together. Season with the soy sauce and vinegar and toss to coat.
Leftover lamb can be chopped up and used in a lamb and vegetable stir fry, served with rice or egg noodles.
For a gluten free option, omit the crispy noodles.
Try adding other vegetables to the salad, such as grated carrot, beansprouts or snow peas.