Once you’ve prepped all the ingredients, this dish is super-quick to throw together. Gai lan or Chinese broccoli can be found at Asian grocers and supermarkets, but use broccolini if need be.
Serves: 4
INGREDIENTS
600 grams boneless lamb leg steaks, fat removed and thinly sliced
1 tablespoon peanut oil
1 tablespoon cumin seeds
3 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
¼ cup coriander stalks, finely chopped
2 bunches gai lan, chopped
2 green capsicums, stalk and membrane removed, chopped
2 spring onions, sliced
1 tablespoon soy sauce
1 tablespoon caster sugar
To serve
Chilli oil; sticky white rice
METHOD
Heat the peanut oil in a wok or large non-stick sauté pan. Add the cumin seeds, garlic, ginger and coriander stalks and fry for 2-3 minutes or until aromatic.
Add the lamb and fry until browned but not cooked through. Remove from pan and add the gai lan, capsicum and spring onions; fry until soft. Return the lamb to the pan along with the soy sauce and caster sugar. Fry for 2 minutes or until well combined.
To serve: Serve on white rice and drizzle with chilli oil.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!