Asian Lamb Satay Lettuce Cups

Mon, 10 July 2017

 Darina Coffey’s made this tasty recipe dish from tastyeasylamb.ie

 

#TastyEasyLamb

 

INGREDIENTS:

Lamb:

- 2 tbsp Sesame Oil

- 500g Lamb - Stir-Fry Strips or Lean Escalopes, Sliced

- 3 Cloves of Garlic, Peeled and Crushed

- 1½ tsp Fresh Ginger, Grated

- 1 Level tbsp Cornflour

- 4tbsp Soy Sauce

- 3tbsp Rice Wine Vinegar/ Red Wine Vinegar/ Sherry Vinegar

 

Mixed Vegetables:

- 1 Red Pepper

- 4 Carrots

- 1 Cucumber

- 200g Mange Tout

- 250g Beansprouts

- Bunch of Spring Onions

- Red Chillis, Chopped

 

Satay Sauce:

- 150g Smooth Peanut Butter

- 75ml Coconut Milk

- 1tsp Grated Ginger

- Squeeze of Lime

- 1 clove Garlic, Grated

 

To Serve:

- Iceberg Lettuce Cups

- Chopped Peanuts

- Large Handful Coriander

- Large Handful Mint

 

METHOD:

1.      Add lamb to a bowl with cornflour, sesame oil, vinegar, soy sauce, chopped garlic and ginger and allow to marinate at room temperature for 30 minutes.

2.      In the mean-time, chop your veggies – get creative with slicing by using a veggie peeler or spiralizer to get kids more excited about eating an array of colourful vegetables.

3.      You can enjoy these veggies raw, or quickly stir-fy them in a tsp of oil with grated ginger and garlic, for 2-3 minutes on a high heat to retain crunch.

4.      Oil a very hot wok and add your strips of lamb, holding back the ginger and garlic as they will burn. Stir fry for 3-4 minutes, or until cooked to your liking.

5.      Chop lettuce cups, peanuts, chillis and herbs and make the sauce – whisk together peanut butter and coconut milk, adding grated garlic, ginger and a squeeze of lime.

6.      Fill lettuce cups with lamb, top with crunchy veggies and a drizzle of satay sauce and scatter over peanuts, chopped coriander and mint. Serve with noodles or rice and extra sauce.