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Shannon Bennett's quick stir-fried lamb fillet with crispy onions

Name: Shannon Bennett's quick stir-fried lamb fillet with crispy onions
Yield: 4
Ingredients: 1⁄2 cup (125ml) sunflower oil; 2 small red onions, cut into rings; 2 eggwhites, lightly beaten; 1/2 cup (65g) rice flour; 2 x 300g lamb backstraps; 100ml oyster sauce; 1 tbs sesame oil; 2 garlic cloves, crushed; 11⁄2 cups (300g) brown rice, cooked; 1 cup (200g) frozen soya beans or podded broad beans, blanched; 4 radishes, thinly sliced; Micro coriander & black sesame seeds to serve (optional)

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by Shannon Bennett

Chef

Aug 23, 2015

Midweek meals are looking up thanks to this fast and fabulous recipes from Melbourne super-chef, Shannon Bennett.

1⁄2 cup (125ml) sunflower oil
2 small red onions, cut into rings
2 eggwhites, lightly beaten
1/2 cup (65g) rice flour
2 x 300g lamb backstraps
100ml oyster sauce
1 tbs sesame oil
2 garlic cloves, crushed
11⁄2 cups (300g) brown rice, cooked
1 cup (200g) frozen soya beans or podded broad beans, blanched
4 radishes, thinly sliced
Micro coriander & black sesame seeds to serve (optional)

Method

1.

Preheat oil in a wok or frypan over medium-high heat. Coat the onion rings in eggwhite then dust in flour.
2.

Fry in batches for 2-3 minutes until crisp then drain on paper towel. Leave 1 tbs oil in the pan.
3.

Coat lamb in 1⁄4 cup (60ml) oyster sauce. Add to pan. Cook 3-4 minutes a side until medium. Rest, lightly covered in foil.
4.

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.
5.

Top with soya beans, sliced lamb and resting juices, crispy onions, radish, micro coriander and sesame seeds.