• 20m prep
• 10m cook
• 4 servings

Serve up a tasty meal in just 30 minutes these five-spice lamb steaks served with a fresh red cabbage salad.

Health Score*

HIGH

300 calories per serve

Allergens: Recipe may contain alcohol, sesame and soybean.

INGREDIENTS

• 1 tsp Chinese five spice

• 3 tsp sesame oil

• 500g Coles Australian Lamb leg steaks, fat trimmed, thinly sliced

• Olive oil spray

• 1 large red onion, thinly sliced

• 2 tbsp salt-reduced tamari

• 1 tbsp mirin seasoning

• 1/4 red cabbage, trimmed, thinly sliced

• 2 carrots, peeled, cut into matchsticks

• 200g snow peas, trimmed, thinly sliced lengthways

• 2 cups (160g) trimmed bean sprouts

• 2 tsp sesame seeds, lightly toasted

INSTRUCTIONS

• Step 1

  Combine the Chinese five spice and 2 tsp of the sesame oil in a shallow glass or ceramic dish. Add lamb and stir to coat. Set aside for 5 mins to marinate.

• Step 2

  Spray a large wok with oil and heat over high heat. Stir-fry the lamb, in 2 batches, for 2 mins or until golden. Transfer to a plate. Spray wok with oil. Add onion and stir-fry for 2 mins or until golden. Return the lamb to the wok with 1 tablespoon of the tamari and stir-fry until heated through.

• Step 3

  Meanwhile, combine the mirin with the remaining tamari and sesame oil in a large bowl. Add the cabbage, carrot, snow peas and bean sprouts and toss to combine.

• Step 4

  Divide the salad among serving dishes. Top with the lamb mixture and sprinkle with sesame seeds.