Hoisin lamb with Asian greens
lean lamb leg steak
440 g, (Buy 550g steaks), fat trimmed
60 ml, (¼ cup)
Chinese cabbage (wombok)
350 g, (½ small head), finely shredded
2 bunch(es), shredded
1 large, grated
2 individual, shredded
1 medium, red, cut into matchsticks
125 g, shredded
1 tbs, rice
- Lightly spray a barbecue grill or chargrill pan with oil and heat on high. Place lamb in a medium bowl with hoisin and soy sauces. Toss until well coated. Cook lamb for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Thinly slice.
- Combine wombok, bok choy, carrot, shallot, apple and snow peas in a large bowl with lamb and rice vinegar. Toss to combine.