Chinese Chilli Bean Lamb Steaks With Wombok Salad

Warm up the coldest night with a hint of chilli and crunchy wombok.

Serves: 4
Preparation: 10 minutes plus marinating time
Cooking: 6 minutes, plus resting


600g lamb leg steaks

1 tbsp Chinese chilli bean paste*

Wombok salad

½ wombok (Chinese cabbage), shredded

1 spring onion, finely sliced

1 cup store-bought crispy noodles

1 cup coriander leaves

1½ tbsp soy sauce

1½ tbsp rice vinegar

*Also known as toban djan, a fermented chilli bean sauce available from Asian grocery stores.


Mix the steaks with the chilli bean paste and some vegetable oil. Cover and set aside to marinate for 10 minutes.

Preheat a ridged chargrill over a moderately high heat. Cook the steaks for 2-3 minutes on each side or until cooked to your liking. Cover loosely with foil and set aside to rest for 5 minutes.

Slice the steaks and serve with the salad.

To make the wombok salad:

Mix the wombok, spring onion, noodles and coriander together. Season with the soy sauce and vinegar and toss to coat.