Gundagai Lamb Teriyaki Bowls
Gundagai Lamb Teriyaki Bowls
Herd & Grace
This sweet-and-salty teriyaki lamb rice bowl is flavored with hints of ginger, sesame and garlic. Paired with vibrant veggies like bell peppers and cabbage for a well balanced meal in one dish.
Ingredients
For The Dish
- 0.75 lbs Gundagai Lamb Striploin (or one single Striploin)
- 1 Tablespoon Vegetable Oil
- 1 Large Red Pepper (cut into strips)
- 1 Cup Sliced Cabbage
- 1/2 Cup Thin Sliced Onion
- 1/4 Cup Chopped Celery
- 1 Tablespoon Sesame Seeds (lightly toasted)
Teriyaki Sauce
- 4 Tablespoons Soy Sauce
- 1 Tablespoon Light Brown Sugar
- Rind + Juice of 1 Lime
- 2 Cloves Of Garlic (peeled + chopped)
- 1 Chili (deseeded + chopped)
- 1 Piece of Ginger (peeled + chopped)
- 1 Teaspoon Cumin
Directions
Remove your Gundagai Lamb Striploin from the freezer and allow it to thaw in the refrigerator for at least 24 hours. Then, remove from the refrigerator and allow it to bloom at room temperature for 10 mins.
Cut the Lamb into stir-fry strips and set them aside. Next, prepare your teriyaki sauce. Mix the sauce ingredients together in a small bowl and set aside.
Heat oil in a large, non-stick frying pan or wok. Sauté the thin-sliced onions, the celery, and some garlic until it starts to color in the pan, then stir-fry some cabbage on top of the flavor base. Cooking over high heat will caramelize the cabbage if you are looking for that flavor.
Remove the cabbage mix and set aside. Keep warm. Add a little more oil to your pan and sauté your red pepper until cooked through. Set aside. Keep warm.
Add additional oil to the pan and add half of your sliced lamb. Stir-fry for 3-4 minutes. Remove from the pan and keep warm while you repeat the same process with the rest of the lamb.
Finally, add all of the lamb back into the pan and stir through the teriyaki sauce. Cook for an additional 2-3 minutes. Taste and season.
Serve on a bed of jasmine rice with your vegetables on the side. Sprinkle with toasted sesame seeds and serve!
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