Preparation: 10 minutes, plus marinating and pickling time
Cooking: 5 minutes
Total: 15 minutes
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
3 tsp sugar
1 tsp fine salt
1 tbsp rice wine vinegar
1 carrot, cut into matchsticks
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
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.
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.