Beef Family friendly Main Asian

Asian-style lamb on sesame fried rice

Name: Asian-style lamb on sesame fried rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 14
Cuisine: /asian, /asian recipes
Ingredients: 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce, see note); 1 teaspoon five spice powder; 2 garlic cloves, finely chopped; 3 teaspoons grated fresh ginger; 4 x 200g lamb backstraps; 2 tablespoons peanut oil; 1 red onion, cut into thin wedges; 1 cup (200g) jasmine rice, cooked to packet instructions, cooled (or 3 cups leftover cooked rice); 1 bunch gai lan (Chinese broccoli), cut into 5cm lengths, blanched in boiling water for 2-3 minutes; 3 teaspoons sesame seeds, toasted; 2-3 spring onions, thinly sliced on an angle

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

Baste succulent lamb in an Asian-style marinade then serve with fresh fried rice for a clever family meal.

1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce, see note)
1 teaspoon five spice powder
2 garlic cloves, finely chopped
3 teaspoons grated fresh ginger
4 x 200g lamb backstraps
2 tablespoons peanut oil
1 red onion, cut into thin wedges
1 cup (200g) jasmine rice, cooked to packet instructions, cooled (or 3 cups leftover cooked rice)
1 bunch gai lan (Chinese broccoli), cut into 5cm lengths, blanched in boiling water for 2-3 minutes
3 teaspoons sesame seeds, toasted
2-3 spring onions, thinly sliced on an angle

Method

1.

Combine kecap, five spice, half the garlic and 2 teaspoons ginger in a shallow dish. Add lamb, toss to coat, then marinate at room temperature for 15 minutes.
2.

Heat 1 tablespoon oil in a large non-stick frypan over medium-high heat. Remove lamb from bowl, reserving marinade. Cook lamb for 3 minutes each side for medium-rare, or until done to your liking. Remove to a plate, cover with foil and rest while you make the fried rice.
3.

Add remaining oil to same pan. Cook onion with remaining garlic and ginger, stirring, for 1-2 minutes until onion colours slightly. Add marinade and allow to bubble for 1-2 minutes, then add rice and heat through for 2-3 minutes, stirring. Toss through gai lan and sesame. Slice lamb thickly, then serve in bowls on rice. Top with spring onion.