Serves: 4
Preparation: 10 minutes, plus marinating and pickling time
Cooking: 5 minutes
Total: 15 minutes
Ingredients:
600g Lamb rump steak, fat trimmed
2 cloves garlic, finely chopped
2 tsp finely grated ginger
2 tsp canola oil
1 tsp sugar
1 tsp ground cumin
1 tsp salt reduced soy sauce
Pickled carrot:
3 tsp sugar
1 tsp fine salt
1 tbsp rice wine vinegar
1 carrot, cut into matchsticks
Salad:
4 cups shredded Chinese cabbage
1 small red capsicum, cut into strips
100g bean sprouts
1 medium zucchinis, grated
1 tbsp toasted sesame seeds
3 tsp rice wine vinegar
2 tsp salt reduced soy sauce
1 tsp sesame oil
Method:
Place the Lamb into a mixing bowl with the remaining ingredients. Mix well to coat the Lamb. Set aside for 15 minutes.
Preheat a chargrill or barbeque to moderately hot and cook the Lamb for 2-2 ½ minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
Slice Lamb as required and serve with the salad.
To pickle the carrots:
Place the sugar, salt and vinegar into a wide-based bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
To make the salad:
Place the picked carrot into a bowl with the salad ingredients and stir to combine.
Tips:
Try using trimmed Lamb leg steaks instead of Lamb rump.
Sliced cucumber or red onion can also be pickled and added to the salad.
For even carrot matchsticks, try using a mandolin slicer.
This dish is also great served in noodle boxes as appetisers when entertaining.