STIR-FRIED LAMB FILLET WITH CRISPY ONIONS
SERVES 4 “Onion rings add some crunch”
½ cup (125ml) sunflower oil 2 small red onions, cut into rings 2 eggwhites, lightly beaten
cup (65g) rice flour 2 x 300g lamb backstraps 100ml oyster sauce 1 tbs sesame oil 2 garlic cloves, crushed 1½ cups (300g) brown rice, cooked 1 cup (200g) frozen soya beans or
podded broad beans, blanched 4 radishes, thinly sliced Micro coriander and black sesame seeds
to serve (optional) Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour. Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.
Coat lamb in ¼ cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.
Add sesame oil and garlic to the pan and cook for 1 minute or until fragrant then add the rice and stir to coat. Add the remaining oyster sauce and cook, tossing for 2-3 minutes, then divide between bowls.
Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds. NUTRITION • 43G PROTEIN • 6G SAT FAT • 81G CARB • 8G SUGARS • 1260MG SODIUM • 790 CAL (3295KJ)