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Teriyaki style glazed Lamb Leg Steaks, stir fry noodles

Ingredients

  • 4 Lamb leg steaks
  • 2 Limes worth of juice
  • 2 tbsp Honey
  • 4-6 tbsp Soy sauce
  • 1 tbsp Ginger crushed
  • 2 Cloves garlic crushed
  • 250 g Fine noodles cooked
  • 1 Red onion sliced
  • 1 Carrot fine slice
  • 1-2 Heads Pok Choi
  • 1 cup Sugar snap peas sliced
  • 50 ml Sesame oil
  • 4 - 6 tbsp Soy sauce
  • 4 - 6 tbsp Sweet chilli sauce
  • Coriander (Optional)
  • Scallion (Optional)
  • Cashew nuts (Optional)

Method

  • Combine the ingredients for the teriyaki glaze in a bowl and reserve
  • Brown the lamb in hot pan on one side 3-5 minutes then cover with teriyaki dressing
  • Flip the steaks over and allow reduction to become syrup like
  • Remove from heat, and rest until serving
  • Heat a large sauce pan or wok and add sesame oil
  • Add vegetables and coat with the sesame oil before adding the cooked noodles
  • This process should only take a couple of minutes
  • If using a small pan cook the stir fry in small batches
  • If the pan is too crowded the vegetables will stew rather than fry
  • Retaining heat in the pan is key
  • Add the soy and sweet chilli and toss
  • Finish with shaved cashews, scallions and coriander
  • Serve with the teriyaki glazed NIFQA lamb steak