Ingredients
- 1 1/2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 3cm piece ginger, peeled, grated
- 1/2 teaspoon sesame oil
- 1 tablespoon peanut oil
- 2 x 200g lamb backstraps
- olive oil cooking spray
- 100g packet baby Asian salad greens
- 2 Lebanese cucumbers, halved lengthways, diagonally sliced
- 150g oyster mushrooms (halved, if large)
- 1 red onion, halved, thinly sliced
- 1 tablespoon lemon juice
Method
- Step 1Combine hoisin sauce, 1 tablespoon soy sauce, ginger, sesame oil and peanut oil in a jug. Place lamb in a ceramic dish. Spoon over marinade. Turn to coat. Cover. Refrigerate for 1 to 2 hours to marinate.
- Step 2Preheat a barbecue grill or chargrill on high heat. Reduce heat to medium. Spray lamb with oil. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.
- Step 3Place salad greens, cucumber, mushrooms, onion and lamb in a bowl. Toss to combine. Combine remaining 1 tablespoon soy sauce and lemon juice. Drizzle over salad. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
972 kj
Energy
12g
Fat Total
3g
Saturated Fat
3g
Fibre
24g
Protein
64mg
Cholesterol
895.92mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
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